Fillet of pork, called depending on the area ambidighedda, anguiddha, musteba, is prepared as the meat sausage, sometimes leaving it to soak in vinegar or white wine for 4-5 days, then flavored with garlic and pepper.
In the tradition salumicola Sarda, Mustela is consumed fresh and seasoned. Fresh is best fried or roasted, seasoned and is a prestigious and delicate appetizer.
It ‘s a product lean, tender, tasty and delicious, with a color ranging from pink to bright red when cut, delicate nose and taste savory. It goes well with red or rosé wines, a glass of Vernaccia or Malvasia di Bosa.
The musteba, this remote food from the Arabic name, is a home-made sausage. It was once a valuable product to be consumed only on special occasions. Once slaughtered the pig, in fact, do not throw anything away: the fat removed, the rest is consumed as fresh meat or bread.
The musteba usually prepared with the sausage, which here is called “satizza” or “sartizza. It topped with the sausage (with garlic, pepper and salt) contained in a hollow clay, it was soaked for three to five days and then, separately, season again with salt and pepper. After that was hanging all the time necessary for curing. The meat was tasty, as pig feed was very accurate: they were fed on acorns, various herbs, figs and, before slaughter, with beans, chickpeas and peas purchased elsewhere, whose spending we drew on the sale of part of the pigs.
The musteba is still prepared by loin of pork, cylindrical, elongated, with a diameter varying between 10-15 cm and a length of around 60-80 cm, reddish-brown (depending on the type of pork and seasoning) . It has good flavor and sweet taste, is externally coated with spices. For the preparation of musteba the loin is deboned and trimmed by hand, removing the fat. Subsequently, the cut of meat is added to the sauce, made with black pepper, white garlic chopped fresh or dried and granulated sea salt, sprinkled throughout the dry surface. The leaves are then cured for several days at controlled temperature in a cool environment.
The next step is brought into this meat curing room, where it is left hanging from a stick with string for as long as necessary, even for a month or a month and a half (the duration depends on the characteristics of the meat used) . During ripening is not used any coating material of sausage.