carne

it-noun

carne f (plural carni, pejorative carnàccia)

From Latin carnem (“flesh”, “meat”), from Proto-Italic *karō, from Proto-Indo-European *(s)ker- (“to cut off”).


pollo

From Latin pullus, from Proto-Indo-European *polH- (“animal young”).


agnello

it-noun

agnello m (plural agnelli, feminine agnella)

From Latin agnellus, diminutive of agnus. Cognates include Catalan anyell, French agneau and Romanian miel.

Egli ha raccontato un breve aneddoto su un americano che, in uno zoo di Mosca, aveva visto, con sua grande sorpresa, una gabbia che conteneva un lupo e un agnello.

He related a short anecdote about an American who, to his surprise, had seen a cage containing a wolf and a lamb in a Moscow zoo.


speck

Unadapted borrowing from German Speck, from Middle High German spec, from Old High German spek, from Proto-West Germanic *spik (“bacon”).


porco

it-adj

porco (feminine porca, masculine plural porci, feminine plural porche)

porca (feminine)
porci (masculine plural)
porche (feminine plural)

From Latin porcus, from Proto-Italic *porkos, from Proto-Indo-European *pórḱos.

terrible, dirty, bad (used as a curse or swearword)


vitello

→ Ottoman Turkish: ودله (vedela)

From Latin vitellus. Compare French veau, Romanian vițel, Catalan vedella .


manzo

From a pre-Latin (possibly Illyrian) root. Compare Albanian mëz, and Romanian mânz, Aromanian mãndzu, which might be from the same source.


salame

→ Portuguese: salame


zampone

→ English: zampone

in Italian cookery, stuffed pig's trotter with spicy ground pork, usually dried and cured, often served with lentils


daino

Borrowed from Old French daine, daim, from Late Latin dāmus, from Latin dāma.


cervo

it-noun

cervo m (plural cervi, feminine cerva, diminutive cervétto or cervìno, augmentative cervóne)

cervi (plural)
cerva (feminine)
cervétto (diminutive)
cervìno (diminutive)
cervóne (augmentative)

From Latin cervus, from Proto-Indo-European *ḱerh₂wós, from the root *ḱerh₂- (“horn”).


noce

noce f (plural noci, diminutive nocìna, augmentative nocióna)

noci (plural)
nocìna (diminutive)
nocióna (augmentative)

Inherited from Latin nucem, ultimately from Proto-Indo-European *knew-.


cinghiale

From an earlier *singhiale, *singhiare, from Vulgar Latin *singlāris, from syncopation of Latin singulāris [porcus]. Compare Catalan senglar, Occitan singlar, French sanglier, Friulian cenglâr. Doublet of singolare.


prosciutto

From asciutto, with a change of prefix, or perhaps from a Vulgar Latin *perexsūctus, from Latin per + exsūctus.

Avvolgere circa sei pezzi di porro in mezza fetta di prosciutto riempiendo bene l’involtino.

Wrap about six pieces of leek in half a slice of ham. Fill the roulade completely.


cavallo

cavallìno,cavallétto<q:only in specific meanings>

cavallo m (plural cavalli, feminine cavalla, diminutive cavallìno or cavallétto, augmentative cavallóne or cavallòtto, pejorative cavallàccio, endearing-derogatory cavallùccio)

cavalli (plural)
cavalla (feminine)
cavallìno (diminutive)
cavallétto (diminutive)
cavallóne (augmentative)
cavallòtto (augmentative)
cavallàccio (pejorative)

→ Alemannic German: Kawall

→ Greek: καβάλος (kaválos)

From Late Latin caballus (“horse”), from Latin caballus (“pack horse”), of disputed origin. Compare Portuguese cavalo.


salume

From sale (“salt”) + -ume (collective-pejorative suffix).

suffix

any food product usually made from ground meat, especially pork, that is encased and cured with salt and spices, including foods such as salami


mortadella

From a diminutive of Latin murtatum (“sausage seasoned with myrtle berries”), from myrtatum, from myrtus, from Ancient Greek μύρτος (múrtos).


cotoletta

Borrowed from French côtelette, from Middle French costelette (literally “little rib”).


struzzo

→ Hungarian: strucc

→ Romanian: struț

From Latin strūthiō, from Ancient Greek στρουθίων (strouthíōn).


fagiano

it-noun

fagiano m (plural fagiani, feminine fagiana)

→ Hungarian: fácán

→ Maltese: faġan

From Latin phāsiānus, from Ancient Greek φασιανός (phasianós).


coniglio

coniglio m (plural conigli, feminine coniglia)

→ Greek: κουνέλι (kounéli)

→ Sardinian: conigliu

Ultimately from Latin cunīculus. Judging by its /ʎʎ/, borrowed via a Western Romance language, perhaps some variety of Gallo-Italic. Doublet of cunicolo.


salsiccia

→ Catalan: salsitxa

→ Ladino: sarsicha

→ Portuguese: salsicha

→ Spanish: salchicha

→ Basque: saltxitxa

From Late Latin [farta] salsīcia, ultimately from Latin sāl (“salt”). Compare Sicilian sausizza. In Classical Latin, farcimen.


brasato

it-adj

brasato (feminine brasata, masculine plural brasati, feminine plural brasate)

brasata (feminine)
brasati (masculine plural)
brasate (feminine plural)


brasato

a dish of braised beef (or sometimes veal)


trippa

Uncertain; possibly from Arabic تَرْب (tarb, “bowels”), or from a Celtic root connected with Old Irish tarpán (“bunch of grapes”). Compare Spanish tripa and Portuguese tripa.


guanciale

→ English: guanciale

From guancia (“cheek”) + -ale. Compare Proto-West Germanic *wangārī (“pillow”), from Proto-West Germanic *wangā (“cheeck”).

fatty bacon prepared from the cheeks of a pig


piccione

→ Greek: πιτσούνι (pitsoúni)

→ Sardinian: piccione

→ Slavomolisano: pičun

→ Spanish: pichón

Borrowed from Neapolitan piccione, from Latin pīpiōnem. Doublet of pippione.

a pigeon; more accurately the rock pigeon, feral pigeon or domestic pigeon


cotenna

From a diminutive of Latin cutis (“skin”).


caribù

Borrowed from Canadian French caribou, ultimately from Proto-Algonquian.


renna

From French renne, from Icelandic hreinn.


cotechino

From cotica (“pork rind”) + -ino (diminutive suffix). The -e- is due to dialectal influence.


stracotto

it-adj

stracotto (feminine stracotta, masculine plural stracotti, feminine plural stracotte)

stracotta (feminine)
stracotti (masculine plural)
stracotte (feminine plural)


capriolo

any of several small European deer (but especially the roe deer)


arista

Possibly from Ancient Greek ἄρῐστος (áristos, “the best”), as it is considered the most prized cut of pig meat.


cappone

From Vulgar Latin *cappō, *cappōnem, from Latin cāpō. Compare English capon, French chapon, Portuguese capão, Spanish capón.


culatello

[…]; questo non gioca a favore, perché il culatello deve avere la sua parte di grasso, che divinterà miracolosamente magra.

2010, Gabriele Cremonini, Giovanni Tamburini, Maiali si nasce, salami si diventa, Pendragon, page 76:

[…] ; this does not play in its favour/favor, because culatello must have its share of fat, which will become miraculously lean.


fettina

fettina panata

escalope, cutlet (thin slice of meat for cooking)


finocchiona

(meats) a kind of salami flavored with fennel seeds, traditionally produced in Tuscany


prosciutto cotto

it-noun

prosciutto cotto m (plural prosciutti cotti)


vitellone

vitellone m (plural vitelloni, feminine vitellona)

From vitello (“calf”) + -one (augmentative suffix).


fiorentina

Latin flōrentīna, from Flōrentia (“Florence”).


sanguinaccio

black pudding, blood pudding, blood sausage


suino

it-adj

suino (feminine suina, masculine plural suini, feminine plural suine)

suina (feminine)
suini (masculine plural)
suine (feminine plural)


cotica

From Vulgar Latin *cutica, derived from Latin cutis (“skin”).


lampredotto

From lampreda (“lamprey”) + -otto, after the similar appearance of the tripe to lampreys.

a beef tripe dish from Florence, usually served with a green parsley sauce, pepper, olive oil and eaten with a bread roll


tardona

mutton dressed as lamb
mutton dressed as lamb


'nduja

Borrowed from Sicilian 'nduja, from Old French andoille, ultimately from Latin indūcere (“to cover, to overlay”).

nduja (spicy spreadable sausage from Calabria)


busecca

A variant of busecchia (“gut, intestine”), uncertain in origin: possibly from Latin vēsīcula, diminutive of vēsīca (“bladder”), or connected with buzzo (“belly, paunch”). Cognate to Lombard büseca.

(northern Italy, chiefly Milan) tripe (food)


cacciatorino

From cacciatore + -ino (diminutive suffix).


salamella

a type of sausage common in northern Italy


scamone

(regional) Synonym of culaccio: rump/sirloin (cut of meat)


coda alla vaccinara

it-noun

coda alla vaccinara f (plural code alla vaccinara)

Literally, “tail made the butcher's way”. The outdated Romanesco word vaccinaro (“butcher”, from vaccina “beef”, in turn from vacca “cow”) only survives in the name of this preparation.

lit

(Rome) a traditional Roman stew made from oxtail (or alternatively the veal equivalent)


capocollo

→ English: gabagool

a type of charcuterie made from neck and shoulder meat


mondeghino

Borrowed from Lombard mondeghin (plural mondeghitt), a variant of mondeghili, from Spanish albondiguillo or albondiguito, diminutive form of albóndiga (“meatball”), from Arabic البُنْدُقة (al-bunduqa, literally “the hazelnut”), possibly through Catalan mondonguilla.

der

(northern Italy, chiefly Lombardy) a type of meatball


strolghino

a small salami from the provinces of Parma and Piacenza


soprassata

→ Catalan: sobrassada

→ English: sobrassada

→ Spanish: sobrasada


ficazza

a sort of Sicilian salami made from tuna


mazzafegato

Verb-object compound, composed of mazza (“to kill (archaic or southern Italy)”) + fegato (“liver”), literally “liver-killer”.

it-verb-obj

mazzare<t:to kill (archaic or southern Italy)>


ciauscolo

a finely ground pork meat sausage from Marche with garlic and pepper, to be eaten raw


prosciuttificio

it-noun

prosciuttificio m (plural prosciuttifici)


bombetta pugliese

bombetta pugliese f (plural bombette pugliesi)

slices of pork, wrapped around provolone and roasted on a skewer


sivè

civet di capriolo
civet di capriolo#Italian


prosciutto crudo

prosciutto crudo m (plural prosciutti crudi)


strinù

(Lombardy) a sausage opened in two halves, leaving a side joined, then grilled or barbecued


civet di capriolo

ragout of roe deer meat in red wine, mushrooms, onions, carrots


biroldo

(Tuscany) kind of sausage made with pork blood


dietrocoscia

From dietro (“behind”) + coscia (“thigh”).


peposo

a peppery dish of stewed beef from Tuscany