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Travel and cuisine in Italy





salsiccia della Val d'Aosta

Salsicce della Val d'Aosta

Aosta Valley sausage




Valle d'Aosta




Preparation technology.
The pork and beef are chopped and flavored, mixed and stuffed in natural casings before they are put out to dry.


a) Raw material: pork and beef of choice.
b) Technological: salt, pepper, nutmeg and cinnamon, garlic macerated in wine.
c) Additives: none


Four or five days into the room of ham.


Aging period.
At least three months, but the full flavor is reached after six months. A season is finished because they do not bring oil harden too. In ancient times, the same purpose, were kept in the grain.


Production area.
The entire Valle d'Aosta, in high mountain areas.

Source: Atlas of typical Italian products, Insor, 1989-1995

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Italian Salami - Italian charcuterie