Salami traditional of the province of Pisa.
It ‘s a baked dough product made from blood and lean pork (trimmings, shoulder, skin, head sucks) boiled, spiced with pepper, red pepper, nutmeg, cinnamon, ground, stuffed into pig gut sac.
After a slur it’s cooked in boiling water for 40 minutes.
It is cylindrical with a diameter of 8-10 cm, length 30 – 60 cm, weighs between 1.5 and 5 kilograms.
Shear has a mixture of dark brown.
It is consumed as it is sliced breaded or fried in oil or heated in water and served as a side dish.
Lean cuts of pork: trimmings, shoulder, skin, head sucks
Housing: natural gut blind
STAGES OF PROCESS
Transfer meat and blood in the boiler
Preparation of tanning
Transfer to mixer
Adding the tanning
Blend until smooth paste
Binding manual string
Cooking in boiling water for 40 minutes
10/01/2006 – Paolo Boni