Sicily – Sicilia Salami

Suino nero dei Nebrodi – OppidumNissenae CC BY-SA 4.0

Capocollo di Suino Nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas, and pasture, only in conjunction with the parties used the integration of food.

Fellata di suino nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas, and pasture, only in conjunction with the parties used the integration of food.

Guanciale o Buccularu di Suino Nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas, and pasture, only in conjunction with the parties used the integration of food.

Lardo di suino nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas, and pasture, only in conjunction with the parties used the integration of food.

Lonza di suino nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas, and pasture, only in conjunction with the parties used the integration of food.

Pancetta Suino Nero dei Nebrodi

Small in size and dark coat (characteristic of pig breeds native Italian), Blacks Nebrodi pigs are bred in the semi-wild in wide areas, and pasture, only in conjunction with the parties used the integration of food.

Prosciutto di Suino Nero dei Nebrodi

Pig legs of the black race or local “Perugia” Brady reared on acorns and berries, beech woods of Nebrodi. A month before the killing, the pigs are fed with beans and cereals.

Salame Sant’Angelo

Salami made from finely minced rather than ground top-quality pork meat; stuffed into natural bowels and hung to age.

Supprissato di Nicosia

Lean meats of choice plus the neck, medium grain are ground, seasoned and bagged.

Suzu – gelatina di maiale

The pork and beef seconds are boiled, seasoned, boned, and pressed. It can be eaten immediately but can be kept for some time.

Composition.

U Suppessatu

Whole pieces of meat first choice (or sopracoscia thread should still be round pieces) placed in brine, dried, salted again, are tied tight with string and pressed with wooden sticks, and left to dry.

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.