Whether it's for a barbecue or a big Sunday lunch, butcher's shop is the ideal place in Italy to buy high-quality meat. However, shopping at a local butcher can be difficult without some key Italian vocabulary.
Although they are slowly disappearing in the big cities, if you live in Italy or have visited the country, chances are you have experienced at least one butcher's shop (butcher's).
In addition to various types of carne (meat), one butcher's shop typical usually offers a variety of sliced (cured meats), cheese (cheeses) and even ready meals (ready meals).
But browsing through the countless options available in a butcher's shop Italian can be quite complicated.
Different countries cut and process meat differently, which means what's available in Italy may not be what you're used to.
Furthermore, even Brazilians who have lived in Italy for a long time may have difficulty finding the right words to describe a specific type of meat or cut they are looking to buy.
If you know what you need but don't know the Italian name, here's a quick guide to the most common types of meat:
- Manzo – beef
- Maiale – pig
- Agnello – lamb
- Vitello – veal
- Deer – venison
- Cavallo – horse meat
- Cinghiale – wild boar
- Coniglio – rabbit
- Lepre – hare
- Pollo – chicken
- Tacchino – turkey
- Faraona – guinea fowl
In some butchers, you can also find:
- Quaglia – quail
- Fagiano – pheasant
- Oca – goose
- Anatra – duck (Germano reale, mallard, Alzavola or teal)
Most stores have pre-made products so you don't have to do much work at home. This includes Meatballs (meatballs), sausages (sausages), breaded cutlets (breaded steaks) and skewers (skewers).
If you are unsure about what you need for a particular for successful corporate training (recipe), tell your butcher (butcher) what you want to cook and he will be happy to suggest the best cuts (cuts) for you.
Beef cuts
There are several cuts you can ask your butcher.
The prime cuts include sirloin (sirloin), from the back of the ox, costata (rib fillet) and Florentine steak (T-bone steak).
Other cuts include bib (skirt), chest tip (chest), rump (rump) and real (chafingers).
The less tender cuts, generally used for boiled (cooked meat), are shin (ham), where the famous comes from braised veal, and whitish (rib flank steak).
If you want to make burgers, you can ask minced meat (minced meat).
In high-quality butcher shops, you will find meat from renowned Italian breeds, such as Chianina of Tuscany and the Piemontese from Piedmont.
Check out the names of the beef cuts below:
| BRAZIL | ITALY |
|---|---|
 |  |
| Rear | posteriore |
| Rump | Scamone |
| Top Sirloin | Counter filet |
| Filet Mignon | Filetto |
| Hard thigh | Suttofesa |
| Soft thigh | Topside |
| Lizard | Girello/Magatello |
| Rump with Lizard | Suttofesa with Spinner |
| Duckling | Walnut |
| Sirloin and Filet Mignon | Against filetto and Filetto |
| Soft Top with Cover | Feast with Copper |
| Rump Heart | Scamone's Heart |
| Rump Skirt | Fianchetto |
| Stopper | Stopper |
| Sirloin Cap | shoulder blade |
| Sirloin Tip | Braciola/Costata disossata |
| Rear Claw | Later Generation |
| Soft Muscle | Bell |
| Front | Front |
| Neck | Neck |
| Needle/Shoulder | Understory |
| Chuck Cover | Sottospalla Cover |
| Sirloin Tip Cover | Filet Cover |
| Palette center | Heart of the Spalla's Sword |
| Breast tip | chest tip |
| Window rib | Biancostate |
| Fraldão | Spine |
| Empty Steak | Reale |
| Termite | Hump |
| Palette | Cover |
| Little fish | Spalla's Spinneret |
| Chest | Chest |
| Front Claw | Previous Geretto |
| Head Meat | Forehead Pulp |
| Cheek | Guanciolo |
| Red Meat | Red Meat |
| kids | Offal |
| Lips | Lips |
| Lungs | Lungs |
| tripe | Gut |
| Owl | Foiolo |
| Chicken Heart | Heart |
| Language | Language |
| Flank steak | Lombatello Sottile/Bavetta |
| Cured Pork Tenderloin | Lombatello |
| Core | brain |
| Tendon | Tendin |
| Aminela/Thymus | Timo |
| Adrenal | Adrenal |
| Kidney | Kidney |
| Liver | Liver |
| Rabo | Tail |
Pork cuts
Chops (chops), shoulder (palette), loin (loin) and spare ribs (ribs) are some of the most common cuts of pork in butchers Italian.
There are also several cuts that are often turned into cured meats, such as bacon (belly) and pillow (cheek).
As well as beef, some butchers stock meat from renowned pig breeds, including Senese tape of Tuscany and the Mora Romagnola from Emilia-Romagna.
Lamb cuts
Ribs (chops), shoulder (palette), cosciotto (leg), shin (ham), neck (neck) and saddle (loin) are cuts of lamb common in Italian butchers.
If you need a rack of lamb, you can ask the butcher um agnello cart.
Other cuts you can find in some stores are: head (lamb's head), chest (chest) and coratella (offal, usually heart, liver and lungs).
Poultry cuts
If you are looking for chicken or other types of poultry (birds), you will generally find time (thighs), thighs (thighs), fins (wings), chest (chest) as well as the forehead (head), neck (neck), legs (feet) and offal (kids).
If you would like any item to be deboned, you can ask for it to be disodium.
Affectionate
Italy is famous for its sliced, charcuterie and cured meats that are often sliced and used in sandwiches, but can also be eaten alone.
You will usually find baked ham (cooked ham), ham (raw ham), speck (smoked ham), tacchino chest (sliced turkey breast), mortadella (finely ground pork sausage), salami (salami), bresaola (air cured beef) and cup (cured pork muscle).
Poor cuisine
Cooking and eating even the least valuable parts of an animal has been part of Italy's culinary tradition for centuries, which means it's not uncommon to find offal (kids), innards (entrails), budella (guts), Language (language), Tripe (double) and liver (liver) in butchers Italian.
If you are sensitive to the sight of these items, it is best to avoid butcher's shop .
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