Salsiccia sotto sugna


Photo & text Regione Campania

In the whole of Campania, especially in the internal and rural areas, the production with traditional methods of sausages and soppressata, even the fumigated ones, is very common. To preserve the meats longer and avoid the oxidation of the meats, the traditional method of preservation in suet in ceramic or glass vases is used. Differently from preservation in oil, that changes the flavor of the meat, the result if greater tenderness and the color and taste remain unaltered. Sausage in suet of the “Cupertino” pig is particularly appreciated.