Sardinia – Sardegna Salami

Capocollo

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.

Guanciale

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.

Musteba

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.

Pancetta

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.

Sanguinacci

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.