Sausage made from coarsely ground pork
shoulder and belly; it is flavored with salt, pepper, and garlic, with
the possible addition of chili and other spices, then stuffed into a
casing, formed into a horseshoe shape, and aged at least 3 weeks.
Sometimes smoked, it is grilled when fairly young or eaten raw when aged
long enough.
Preparation technology.
Predominantly lean meat are cut by hand rather large pieces, seasoned and stuffed into casings previously washed with wine, vinegar or Vernaccia. The sausage is still working in rural areas of Nuoro and the Gallura, a moment of collective activity. Is then tied in the 40-50 cm drums that are bent to form a ring.
Composition.
a) Raw material: more fat than lean meat pigs in Sardinia.
b) Technological: salt, pepper, fennel, natural flavors that vary from area to area.
Maturation.
A few days in a cool place.
Aging period.
About a month in a cool place or in the cellar.
Production area.
All Sardinia. It is the Sardinian salami for excellence.
Source: Atlas of typical Italian products, Insor, 1989-1995
|
/
