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Tower in Gallura
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Sa supressada
Sa supressada
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Description |
Preparation technology.
Cut into pieces the lean meat of choice and fat. Is mixed with salt and spices and stuffed into the ventricle or bowel cancer (the most valuable and most robust) and is held pressed.
Composition.
a) Raw material: first choice of lean pork and lard.
b) Technological: salt, pepper, herbs.
Maturation.
Some day in the kitchen.
Aging period.
About a month in ventilated rooms (when ceilings were traditionally made of reeds, were hung from the rafters of the ceiling).
Production area.
Gallura, in the province of Sassari.
Source: Atlas of typical Italian products, Insor, 1989-1995
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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