Traditional product of the province of Bolzano, is essentially a smoked sausage made from pork and spices, sausages and cured for about 3 weeks.
The sausages have a cylindrical shape, indicative of length of 15-20 cm, 4-5 cm in diameter, weighing about 300 grams, hand-tied, white to gray fungal bloom when mature.
Shear have a medium-fine grain size, well-distributed, bright red.
This kind of salami, shaped like a cigar, it is the typical example of the cuisine tradition of the South Tyrol, especially the rural cuisine, from the mountain regions of Alta Val Badia.
It matches very well with brown or rye bread, washed down with a glass of red wine or a foamy beer. If it is kept in a fresh and dry environment, it retains its peculiarities for a long time: a strong, intense and genuine taste for everybody to enjoy.
White or red wine
The composition of flavorings vary by manufacturer
Sodium nitrate (E 251)
Ascorbic acid (E 300)
STAGES OF PROCESS
Preparation of tanning
Ground meat and bacon in medium-fine grain
Transfer to mixer
Adding the tanning
Blend until smooth paste
Transfer the sausage
Drying for 2-3 days at 20 ° C
Smoke for 4-5 days
Maturing over a period of 3 weeks at 7-12 ° C
AUTHOR (in part)
09/01/2006 – Paolo Boni