PORK MEATS
Capocollo
It is obtained by the muscles of the pig's cervical. It is dried and eaten
uncooked after the seasoning.
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Pillow (guanciale)
It is, as well as ham, salted, peppered and pressed. Then it is left to dry
in the air or on the smoke for one or two months.
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Weasel
It is the pig's filet prepared in the same way as the sausages; meat is put
in vinegar or in white wine for about 3 or 4 days and then flavoured with
salt and pepper. It can be tasted fresh, fried or roasted or like hors
d'oeuvre.
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Bacon
The pig's fat, prepared in the same way as ham; the difference is that Bacon
is prepared only in some zones of Sardinia. Sometimes it is prepared with
fennel seeds or cut grasses.
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Raw ham
It is constituted by the pig whole thigh or shoulder. Known for its
excellent quality, it requires from 4 to 12 months to reach first quality.
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Sausage
Obtained by bagging pieces of flesh and fat. It takes the classic shape of a
horseshoe. Sometimes it is prepared by marinating the meat in vinegar, salt,
cloves, garlic, pepper, fennel seeds and sometimes also wild onion and
orange. The fresh sausages usually are roasted and served as a main dish.
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Blood pudding
Prepared with the blood of pigs, just butchered. It is emptied in a
container of copper or earthenware, and blended with a ladle in wood to
avoid coagulation; dressed with salt, pepper, walnut muscatel, walnut
minced, cloves, cinnamon, lard, milk. Once dressed, the blood - after about
ten hours - is introduced in the stomach or in the crass bowel and boiled or
roasted on the grill.
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