Tango Products

Travel and food in Italy

Sicily - Sicilia Salami

   
 
Capocollo di Suino Nero dei Nebrodi Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.
Fellata di suino nero dei Nebrodi Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.
Guanciale o Buccularu di Suino Nero dei Nebrodi Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.
Lardo di suino nero dei Nebrodi Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.
Lonza di suino nero dei Nebrodi Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.
Pancetta Suino Nero dei Nebrodi Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas and pasture, only in conjunction with the parties used the integration of food.
Prosciutto di Suino Nero dei Nebrodi Pig legs of the black race or local "Perugia" brady reared on acorns and berries, beech woods of Nebrodi. A month before killing the pigs are fed with beans and cereals.
Salame Sant'Angelo Salami made from finely minced rather than ground top-quality pork meat; stuffed into natural bowels and hung to age.
Supprissato di Nicosia Lean meats of choice plus the neck, medium grain are ground, seasoned and bagged.
Suzu - gelatina di maiale

The pork and beef seconds are boiled, seasoned, boned and pressed. It can be eaten immediately but can be kept for some time.

Composition.

U Suppessatu

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.


© 2010-2013 Web Site by: Enrico Massetti
Italian Salami - Italian charcuterie

 
script type="text/javascript"> var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E"));