SARDEGNA - SARDINIA - SALAME DI TERGU

Nuraghe in Tergu

Salame di Tergu

Tergu Salame

Preparation technology.
The first choice of lean meat (only the leg) is cut by hand with adding a small percentage of hard fat mixed very well with hands until dough is uniform and stuffed into the gut kind.
Nuraghe in Tergu

Composition.
a) Raw material: high-grade meat and hard fat of pigs reared outdoors locally.
b) Technological: salt and pepper. According to local producers (main take women) the quality of meat and accurate processing eliminates the need for other flavors.

Maturation.
About a week locally at room temperature, possibly with smoke.

Aging period.
About three months. After the sausages are preserved in ash.

Production area.
Tergu in the province of Sassari.

Source: Atlas of typical Italian products, Insor, 1989-1995