Salsiccia Pugliese

Puglia (Apulia)

Salsiccia Pugliese – photo

Preparation technology.
The mixture of pork fat and seconds is processed with salt, black peppercorns, fennel seeds, stuffed into natural casings and left to smoke for several days before maturation.

a) Raw material: pig meat and fat pig seconds.
b) Technological: salt, pepper, fennel seeds.
c) Additives: none.

Some days the smoke.

Aging period.
About a month. Then keep in fat.

Production area.
All the Puglia region.

Source: Atlas of typical Italian products, Insor, 1989-1995