WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
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| spalla (cotta)
Language: Italian
Description: Front shoulder of pig, cured and shaped to resemble prosciutto, from Emilia-Romagna. It has more muscle and is thus less tender than prosciutto. Between the head and shoulder the beast provides a 3 kg (6 lb) cut called capocollo in Tuscany, coppa further North. It is only cured for a few days and produces meat which is fattier and darker than prosciutto.
Pronounced: SPAHL-lah KOHT-tah
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Emilia-Romagna
See places: Italian food and cuisine, Emilia-Romagna
See foods and dishes: capocollo, coppa crudo, prosciutto
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