Salame Sant’Angelo IGP

Sant’Angelo di Brolo, in the province of Messina. Sicily

Salame Sant’Angelo IGP

Some History
The production of salami in the municipality of Sant’Angelo di Brolo, in the province of Messina, dates back to the 11th century, when the Normans, freed from the Arab domination, adopted eating habits suitable to their culture, in contraposition to those imposed by the Muslim religion of the Arab conquerors which, as is well known, forbids eating pork products.

Production Phases.
The Salame Sant’Angelo IGP is produced with fresh pork meat of the Large White, Landrace, and Duroc variety, or with animals resulting from interbreeding of these varieties among each other or with native swine races.

The aging varies depending on the size of the salami, and takes place in well aerated rooms, allowing the product to absorb the typical perfumes of the local flora. The link between the Salame Sant’Angelo IGP and the local environment is in fact characterized by the microclimate typical of the Sant’Angelo di Brolo valley, which gives this product it’s specific characteristics.

Salame Sant’Angelo IGP

The strong connection with the environment is furthermore highlighted by the production techniques, which have been passed down from generation to generation, thus granting the full respect of the traditional product. In particular, the meat chopping and the preparation of the mixture give the final product its unmistakable characteristics.

* Production Zone:
Municipality of Sant’Angelo di Brolo, in the province of Messina.

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