Travel and food in Italy

Sardinia - Sardegna Salami

Pork Salami
The Capocollo, done by the muscles of the upper cervical region of the pig, is a product salted and seasoned, to be consumed raw.
Pork Salami
The fleshy part of the pillow is kept the same as hairdressers and ham, like bacon, is subjected to salting and pressing peppering.
Pork Salami
Fillet of pork, called depending on the area ambidighedda, anguiddha, musteba, is prepared as the meat sausage, sometimes leaving it to soak in vinegar or white wine for 4-5 days, then flavored with garlic and pepper.
Pork Salami
The pork belly fat is preserved with a procedure similar to that followed for the ham, with one important difference: the absence of the press,.
Sa supressada
Pork Salami
Cut into pieces the lean meat of choice and fat. Is mixed with salt and spices and stuffed into the ventricle or bowel cancer (the most valuable and most robust) and is held pressed.
Salame di Tergu
Pork Salami
The first choice of lean meat (only the leg) is cut by hand with adding a small percentage of hard fat mixed very well with hands until dough is uniform and stuffed into the gut kind.
Salsiccia Sarda
Pork Salami
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.
Pork Salami
Pork Salami Salami blood sausage featuring sugar, raisins, herbs like thyme and mint, Pecorino, chopped boiled chard, and more.
Often spread on pane carasau, because they are soft even after boiling.
Su Zurette
Lamb or sheep
Blood sausage flavored with mint and Pecorino.
Often spread on pane carasau, because they are soft even after boiling.
Testa in cassetta
Pork Salami
The head in the box isprepared from pig's head (except the brain), with rind Sardinian sea salt, ground pepper, nutmeg tasty whiskey, lemon rind, grated or shredded.

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Italian Salami - Italian charcuterie

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