Barbina

Colonnade (Massa-Carrara), Tuscany

Barbina – Photo & text ARSIA

1. Product Name:
Barbina

2. Synonyms:
Pillow – cheeck

3. Description of product:
Barbina is a sausage made from the throat muscles of the pig. It has pear shape and rind on the lower surface. Meat, red and broken strands of white fat, is similar to that of bacon. The outer surface is covered with salt and spices that give a taste and smell Barbina intensi. Its weight varies from 1 to 2 kg.

4. Territory concerned to the production:
Colonnade, province of Massa-Carrara.

Production note:
active

Description of processes:
Barbina properly trimmed and cleaned of soft tissue is massaged with salt and placed in marble basins rubbed with garlic. Are alternating layers of meat with natural sea salt and a mixture of spices and herbs. Barbina is preserved in the basins until the end of the season for a period of at least six months. Occurs from September to June.

7. Materials, equipment and premises used for the production:
s Cutting Equipment
s work Shelves
s marble tubs (locally called “locks”)
s Local traditional processing and maturation

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
Barbina has its typical to the process. The selected part of the pig is treated by the traditional method of dry salting tubs in marble, with their porosity, allowing the optimal maturation and ripeness of the product. Determinants in the dynamics of the production cycle are also the characteristics of the local microclimate of seasoning which must not be over-ventilated, with good wetting and without forced preconditioning. The Barbina is used as a condiment and fillings.

9. Production:
It is produced by 14 processors, meeting as the lard, in combination, the average annual production is about 120 kg and is sold only in the area, mainly private azienda. The Barbina is served during the festival of lard usually held the third weekend of August for the Feast of St. Bartholomew (August 24).

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