Sorano (Grosseto), Tuscany
1. Product Name:
Biscuit sausage of Sorano
3. Description of product:
The sausage biscuit Sorano is a sausage-shaped tube 3 cm in diameter and 50 cm in length connected at both ends in turn joined together. Its color is reddish and stuffed into casings naturale.Il intense aroma is typical of sausages produced in the area.
4. Territory concerned to the production:
Town of Sorano, Grosseto.
5. Production note:
6. Description of processes:
In making the sausage biscuit, it takes four cuts of meat, trimming thighs, belly, neck trimming, trimming spalla.La minced meat is medium grain, seasoned with salt, skimmed milk powder, pepper, L- ascorbic acid, potassium nitrate and then inserted into the machine for two minutes mixer to obtain the necessary level of amalgam, is then stuffed into casings.
7. Materials, equipment and premises used for the production:
s Lab-specific processing
8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
To prepare the biscuit sausage Sorano reared pigs are used exclusively in the production area.
In Sorano are only two laboratories that produce this specialità.La average amount produced in one year is 180 tons, a limited amount due to the scarcity of raw materials, premises and adequate facilities. The sale of the product are in the area, directly to private company in the region through the small shops and supermarkets and partly in the rest of Italy through wholesalers and distributors locali.All ‘internal Fortress of Sorano, each year, around mid-April, the event takes place Maremma Doc