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Cured meats of Southern Italy

Italian charcuterie production is fragmented into a variety of products that operates locally, outside of a unified framework, and that’s why we tend to consider a regional delicacies. The type of salami is often linked to the traditions that go back to the peoples who inhabited the peninsula in pre-Roman times. In the Greek areas of southern Italy (Campania, Basilicata, Calabria, Puglia and Sicily) there are sausages with use of exotic and homegrown spices. In the Phoenician-Punic Sardinia instead prevail sausages in small pieces.

Red Sausage Castelpoto. Castelpoto is a charming village at the foot of Mount Taburno, a few kilometers from Benevento (Campania). Here the pork is combined with the pepper, creating one of the most interesting examples of pig butchery art in Campania. Between November and March the lean parts of the shoulder, ham, fillet and nape are minced together with lard and bacon, then cured with salt, pepper, fennel and a special pepper powder, sweet and spicy, made according to a local technique. In order not to make it too dry, an infusion made ​​from garlic is added to the mixture, (the garlic is cut in half and left in the water for about 24 hours). Sausages are put in natural casings by hand, seasoned in ventilated rooms for a period, that depending on the size, varies between 30 days and two months, during which the butcher, every two weeks, presses the sausages with a wooden rolling pin to remove any air bubbles.

[cml_media_alt id='212']Fonte: www.lucianopignataro.it[/cml_media_alt]

Fonte: www.lucianopignataro.it

Bladder (from Basilicata). This ancient specialty testifies ancestral custom of keeping the sausages in lard inside bladders even before that in terracotta pots. Pieces of local sausages and sopressata are dipped in very hot liquid lard for a few minutes, and then mixed with other lard and inserted into the bladder, previously sterilized and dried, until completely filled. Hand-tied, the bladder is immersed in cold water with salt for about six hours, then is flushed and dried: it can be eaten immediately or aged for several months.

[cml_media_alt id='213']Fonte: www.vivereinbasilicata.it[/cml_media_alt]

Fonte: www.vivereinbasilicata.it

Capocollo of Martina Franca (Puglia). Martina Franca is home to a particular capocollo, appreciated all over the Kingdom of Naples as early as the eighteenth century, still got from the pork neck (the part between the neck and the chop) of local pigs reared in semi-wild enviroment. Macerated in salt, pepper and local flavourings for about 20 days, capocollo is marinated in wine and spices, then stuffed into pork entrails. Dried in cotton socks resting in a cool place, such as the trulli, are then cold-smoked with a smoke of local essences like thyme, laurel, myrtle and almond peel. It is ripen from a minimum of three and a maximum of 6 months, but it’s also excellent in olive oil.

[cml_media_alt id='214']Fonte: www.salumiantoniomartino.it[/cml_media_alt]

Fonte: www.salumiantoniomartino.it

‘Nduja of Spilinga. This spicy spreadable sausage is inextricably linked to Calabria. The ‘Nduja in the best cases is still prepared by hand using parts of lean and fat pork meat: today using even the noblest, such as bacon, but once to the thigh and shoulder trimmings were added the head, liver and lungs, then everything was chopped with a knife. Seasoned with salt, pepper, fennel seeds and a large amount of chili powder (about 250 g per 1 kg of meat), the mixture was mixed by hand, then stuffed into natural entrails. Lightly smoked, the ‘Nduja can mature over the year and can be consumed on bread, pizzas and bruschetta or as a sauce for pasta.

[cml_media_alt id='215']Fonte: www.travelcalabria.net[/cml_media_alt]

Fonte: www.travelcalabria.net

Sant’Angelo di Brolo’ salami. In Sicily the art of charcuterie is reborn with the Normans in the eleventh century, two centuries later, the prohibition of the consumption of pork meat imposed by the Arabs. Sant’Angelo in Brolo is one of the most famous and ancient centers of this production, and from the sixteenth century it produces a fragrant and delicate salami that comes from the finest meats of local pigs reared only with acorns, fava beans and bran. Loin, shoulder, thigh, fillet, neck are chopped by knife and mixed with the bakon (about 20%), and then cured with sea salt and pepper in half grain. Stuffed in natural pork entrails, salami, is seasoned in ventilated rooms up to three months, depending on the size, benefiting from the wonderful microclimate of Sant’Angelo.

[cml_media_alt id='216']Fonte: www.topofthedop.it[/cml_media_alt]

Fonte: www.topofthedop.it

Ortau Atzara (Sardinia). For centuries in Atzara is produced S’Ortau, a special sausage that can be cooked fresh or consumed seasoned. Traditionally spleen, heart, lungs and other parts of the precious little local pigs are chopped by knife, and mixed with other more noble parts as shoulder or bacon, then the mixture is seasoned with salt, black pepper, parsley and dried tomatos. Stuffed into natural pork casing, previously washed with local wine and vinegar, the sausage can be aged till a year.

[cml_media_alt id='217']Fonte: www.comune.atzare.nu.it[/cml_media_alt]

Fonte: www.comune.atzare.nu.it


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