Fresh raw sausage, made with pork, typical of the province of Bergamo.
It comes in a cylindrical shape slightly curved, diameter 40 to 44 mm, bound with twine, mainly deep red color with white parts of the visible fat.
The dough is cut fine-grained (3 to 5 mm) with clear distinction between fat and lean, white to bright red.
The average weight of each piece varies between 100 and 200 grams.
Lean meat from the thigh, shoulder and cup (65-70%)
Fat part: chin or belly (30-35%)
Salt (minimum 2.5%, up 3%)
Black pepper mezzagrana
Fresh garlic crushed and put into infusion in wine
Flavors vary from manufacturer to manufacturer
Potassium nitrate (E 252)
Sodium nitrite (E 250)
Ascorbic acid (E 300)
Gut: bagetta swine
STAGES OF PROCESS
Hand weeding of meat at a temperature of 6-10 ° C
Weighing meat flavorings to add to quantify
Preparation of tanning
Transfer of fat in meat mincer
Grinding the meat and fat with medium-sized grids (3-5 mm)
Transfer hand-kneading machine
Manually add the salt and flavorings
Mechanical mixing for 3-5 minutes
Transfer to the bagging machine
Binding by hand with twine
17/03/2006 – Paolo Boni