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Catania - Sant'Agata
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Suzu - Gelatina di maiale
"Suzu" (pork gelatine)
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Description |
Preparation technology.
The pork and beef seconds are boiled, seasoned, boned and pressed. It can be eaten immediately but can be kept for some time.
Composition.
a) Raw material: legs of veal and pork, pork rind, beef.
b) Technological: lemon, bay leaves and chili.
c) Additives: none.
Production area.
Catania and surroundings.
Source: Atlas of typical Italian products, Insor, 1989-1995
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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