Salsiccia di Calabria - Calabrian Sausage
The sausage is obtained from the shoulder or the ribs of pigs, with lard and natural aromatic ingredients. The meat and lard are produced at an internal temperature of 0 to 3°C. The percentage of fat contained in the mixture must be between 15 and 20% for each kilogram of meat. The meat mixture is placed in the intestines, which are successively holed and mixed to produce the characteristic chain shape. Maturation has an average duration.
The particular and intense taste is valorised by local red wines of elevated alcoholic degree.
The sausage can also be served on its own, as an antipasto together with other salami and cheese, and of course bread.
The sausage can be well preserved for a year in cool and dry places, where it is traditionally hung to the ceiling to complete its maturation process. As an alternative, it can be kept in oil or in lard and conserved in glass containers or also in airtight plastic bags, in a refrigerator.
Historical documents describe the production of Calabrian meat since the 17th century. In more recent years the production of sausages in Calabria can be found in statistica data, published following the census of Giochino Murat times, dating back to the first decades of the 19th century. In these documents the use of herbs and aromas deriving from local plants is evidenced.
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Last site update
03 July 2008
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