Preparation technology.
Lean meats of choice plus the neck, medium grain are ground, seasoned and bagged.
Composition.
a) Raw material: pig meat of choice: shoulder, tendon, rib, neck.
b) Technological: salt, black pepper.
c) Additives: none
Maturation.
In cool and ventilated for five weeks.
Aging period.
In a cool place for about a month, then the sausages are placed in special containers and covered with ash for more than three months.
Production area.
Area of Nicosia,it is produced in a similar manner throughout the province of Enna.
Source: Atlas of typical Italian products, Insor, 1989-1995
|
/
