Meat & Potatoes Season 2 Episode 11 Italian Meats

Meat & Potatoes season 2 episode 11, titled Italian Meats, explores the history and culture behind some of Italy's most iconic meats. Host Rahm Fama takes viewers on a culinary journey through various parts of Italy, learning about the traditional techniques used to prepare each type of meat and the significance of these meats to Italian cuisine.

The episode begins with a visit to a farm in Tuscany where Fama learns about the process of raising Cinta Senese pigs, a breed native to the region. He observes the pigs in their natural habitat and interviews the farmers about the unique flavor and quality of their meat. From there, Fama heads to a local butcher shop to see how the meat is processed and prepared for consumption. He also gets a taste of some of the shop's delicious cured meats, including prosciutto and salami.

Next, Fama travels to Emilia-Romagna, considered by many to be the birthplace of some of Italy's most famous cured meats. He visits a family-owned meat factory that specializes in prosciutto di Parma, one of Italy's most beloved cured meats. Here, he learns about the time-honored process of aging the meat and the strict regulations that govern the production of this delicacy. Fama also has the opportunity to sample some of the factory's other products, including culatello and mortadella.

The episode then takes viewers to Naples, where Fama meets with a family who has been making pizza for generations. He watches as they prepare a traditional Neapolitan pizza, which includes a variety of cured meats such as prosciutto cotto, soppressata, and nduja. Fama also speaks with the family about the importance of using high-quality ingredients, especially when it comes to the meat, in order to create an authentic and delicious pizza.

Finally, Fama travels to Sardinia, an island off the coast of Italy known for its unique cuisine. Here, he learns about the tradition of roasting a whole pig over an open fire, a practice that dates back to ancient times. He attends a local festival where he witnesses the pig roasting process and learns about the various cuts of meat that are used in Sardinian cuisine. Fama also tries some of the island's other meat dishes, including lamb and beef, and gets a firsthand look at how these meats are prepared and cooked.

Throughout the episode, Fama provides insightful commentary on the cultural significance of each type of meat and the ways in which they have shaped Italian cuisine. He also offers practical tips and techniques for cooking with these meats at home. Whether viewers are seasoned foodies or simply curious about Italian cuisine, Italian Meats is sure to delight and inform.