Supprissato di Nicosia

Nicosia, Enna, Sicilia (Sicily)

Supprissato di Nicosia – photo blogsicilia.eu

Preparation technology.
Lean meats of choice plus the neck, medium grain are ground, seasoned and bagged.

Composition.
a) Raw material: pig meat of choice: shoulder, tendon, rib, neck.
b) Technological: salt, black pepper.
c) Additives: none

Maturation.
In cool and ventilated for five weeks.

Aging period.
In a cool place for about a month, then the sausages are placed in special containers and covered with ash for more than three months.

Production area.
Area of Nicosia,it is produced in a similar manner throughout the province of Enna.

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

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