Preparation technology.
Whole pieces of meat first choice (or sopracoscia thread should still be round pieces) are placed in brine, dried, salted again, tied tight with string and pressed with wooden sticks and left to dry.
Composition.
a) Raw material: high-grade meat of pigs reared in the wild Nebrodi.
b) Technological: garlic, oregano, salt, vinegar, wild fennel, pepper, chili pepper to the brine, black pepper, red pepper, garlic, oregano for seasoning.
c) Additives: none.
Maturation.
A few days in a warm and windy.
Aging period.
Three or four months in a room with a tiled roof. Then in the basement, the arrival of the first heat. About five to six months in all.
Production area.
Alcara Li Fusi, in the province of Messina, but generally occurs throughout the area Nebrodi.
Source: Atlas of typical Italian products, Insor, 1989-1995
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