The best food and wine pairings with cured meat
Find the best food and wine pairings with all of cured meat recipes.
The best appellations to pair with cured meat
- 1. AlsaceFrance
- 2. Alsace Grand CruAlsace, France
- 3. CavaSpain
- 4. CondrieuRhone Valley, France
- 5. Côtes-du-RhôneRhone Valley, France
- 6. DouroDuriense, Portugal
- 7. DãoBeiras, Portugal
- 8. EgerHungary
- 9. HermitageRhone Valley, France
- 10. Jerez-Xérès-SherryAndalousie, Spain
- 11. KamptalWeinland, Austria
- 12. LanghePiedmont, Italy
- 13. MarcheItaly
- 14. Maremma ToscanaTuscany, Italy
- 15. MeursaultBurgundy, France
- 16. NeusiedlerseeWeinland, Austria
- 17. PfalzGermany
- 18. Pouilly-FuisséBurgundy, France
- 19. Puligny-MontrachetBurgundy, France
- 20. Recioto della ValpolicellaVeneto, Italy
- 21. RheinhessenGermany
- 22. RiojaSpain
- 23. Rosso di MontalcinoTuscany, Italy
- 24. Srednja I Juzna DalmacijaDalmatian Coast, Croatia
- 25. Südtirol - Alto AdigeTrentino-Alto-Adige, Italy
- 26. TuscanyItaly
- 27. VenetoItaly
- 28. Venezia GiuliaFriuli-Venezia Giulia, Italy
- 29. WachauWeinland, Austria
- 30. WiltingenMosel, Germany
The wines that pair with cured meat
About Cured Meat
A simmer is a dish that is cooked or boiled very slowly. The term "braised" is also used. It is true that any meat can be slow-cooked, but some are much better simmered. This is the case with tougher meats, from more muscular and sinewy parts of the animal. With beef, for example, with the chuck, legs or shoulder, sometimes even the belly. In pork, with a pork roast, more particularly, the pork plowshare roast, taken from the animal's loin, a very solicited and therefore very filamentous region. We can also add to this list the osso buco and the shanks.