Soppressata di Martina Franca

Martina Franca, Puglia (Apulia)

Soppressata di Martina Franca – photo prodottitipicipuglia.it

Preparation technology.
The Lean pork (leg and shoulder) and a 10% fat are cut by a knife and season with salt, pepper and wine. The mixture is allowed to rest for half a day and then stuffed into casings pork fat.

Composition.
a) Raw material: pork leg, shoulder and fat.
b) Technological: salt, pepper, white wine.
c) Additives: none.

Maturation.
Ten days, beginning locally with smoke oak bark.

Aging period.
Two months later. Arrival of the first warm deleted that were not consumed are placed under pork fat.

Production area.

Area of Martina Franca, in the province of Taranto. Also Locorotondo, Alberobello, Noci, Gioia del Colle, all in the province of Bari

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

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