Salsiccia di castrato ovino

Valcamonica, Brescia, Lombardy

Salsiccia di castrato ovino

Traditional product of the province of Brescia, in particular Valcamonica.

It ‘s a raw sausage, fresh, made with lamb, beef and pork, cooked to be eaten, consisting of strands connected to form circles.

The piece has a cylindrical shape with a diameter of 4-5 cm in length between 7 and 10 cm and an average weight of 80-120 grams.

Has a shiny casing through which one sees the mixture ground to very fine grain that appears as a uniform background of grains of red and pink.

Lean meat sheep
Lean meats and veal (up to 20%)
Lean pork meat
Beef broth
Crushed garlic
Herbs and spices vary from manufacturer to manufacturer
Gut natural

Boil for 1 hour over low heat for all the bones of mutton, including the head

Cooling refrigerator
Removal of fat gelled
Husking meat
Trim the meat by removing all the fat possible
Weighing meat flavorings to add to quantify
Preparation of tanning
Transfer meat and fat in meat grinder
Grinding the meat and fat with small grids up to 3 mm
Transfer hand-kneading machine
Manual addition of flavorings
Add broth
Mechanical mixing for 3-5 minutes
Transfer to the bagging machine
Bagging Mechanical
Binding by hand with twine
Drying at 24 ° C for 6 hours