Salame cotto e crudo di Sassello

Inland Savona, Liguria

Salame cotto parzialmente affettato

Since they did not throw anything away from the pig, a time of Sassello salami, as well as in mostardella Genoa, went to finish the processing residues of raw salami. Once you kill the pig in the period going up from the beginning of November to Easter and since there were no modern refrigerators, the only way to preserve the flesh of swine from unwanted degradation, was to prepare meats and sausages.

In ancient Rome, to preserve the meat of the pig is essentially salted and smoked. The Art of Agriculture Columella, agronomist of ancient Rome, there is a section dedicated to slaughter and salting pork. Here are given clear: all animals, but especially pork, should be kept without drinking the day before slaughter so the meat is more dry. “If you drink, in fact,” the salted meat would never end to exude water.” Then follows the procedure for the preparation consisting of a boning and a roasted salted with salt, not too finely chopped. The different parts are then salted and put under weight daily rubbed with salt, until maturation is completed. Then wash with fresh water and hang the meat in the pantry, where he arrived a little ‘smoke, so to dry completely.

Features: Salami, both cooked and raw, is a sausage handcrafted to a traditional recipe of the area.

The sausage is stuffed into natural casings that, depending on the type of body and gut, may be maturing from 1 to 6-8 months.

Preparation: The salami has a process quite similar to that of crude.

The cooked salami, unlike the raw salami, provides for the addition of connective tissue and skin, resulting from the head of the pig (75%), the skin and lean bacon. Spiced with salt, pepper and nutmeg, it is ground and stuffed into beef casings, the “tasconi” (big pockets). After running a mild slur, the product is cooked in pots at 70 ° C for 6 hours. Last stage is cooling.

For the raw Salami In contrast, the lean and completely free of all connective tissues and nerves, is mixed with a variable percentage of fat bacon throat (about 25%). Then salt and pepper is added and grind. For the sausage casings are used raw pork and locally are called “culari” (last part of the intestine rectum). It then goes on to slur, and drying where the temperature and humidity are constantly monitored, so that, over time, humidity increases and temperature decreases until it reaches the stage of ripening at a temperature of approximately 12 ° C and humidity 60%.

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