Salami of tuna, Ficazza of tùnnu
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Preparation of fish, molluscs and crustaceans and particular breeding techniques of the same
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Coastal municipalities in the province of Trapani: Marsala, Trapani, Erice, Valderice, Custonaci, San Vito lo Capo and Favignana.
Brief description of the product: The raw material is represented by red tuna meat (thunnus thynnus) and / or yellow fin tuna (Thunnus albacares) from sea salt from the Trapani salt pans and black pepper. The whole product has the shape of a parallelepiped slightly tapered at the ends, firm and compact, with a rough surface and leathery casing tightly attached to the meat; the surface color is blackish brown; when cut, the consistency is compact, the color dark brown with the presence of light streaks. Very intense smell, peppery taste, intensely salty.
Description of the processing and maturing methods: The meats used are those of the muscle tissues that have remained attached to the spine, following the dissection of the tuna, and slices of white muscle. The meats are chopped into medium-large grain and mixed with the addition of sea salt and ground black pepper. Then the dough is left to mature for 24-48 hours; we then proceed with the stuffing into glued pork casings; the open end is tied with twine. The sausages are punctured to facilitate the maturation and seasoning process; then 5-6 layers of product are superimposed between two wooden and / or polyethylene boards, pressing is carried out with the aid of clamps for 5-10 days in relation to the temperature. Then the product is washed with salted water and left to dry for 36-48 hours, hung in special trolleys in a ventilated room at 26 ° C. The product is then stored in a cold room in 5 kg packs.
Specific materials and equipment used for preparation and conditioning: The removal of the meat from the bone tissue is done manually. Steel meat mincer and stuffer. Wood and / or polyethylene boards and vices.
Description of the processing, storage and maturing rooms: In the past, fish were processed in warehouses in the ports and caves carved into the limestone; today we work in establishments recognized pursuant to Reg. CE n. 853/2004 located in the province of Trapani.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Fishing and the consumption of tuna have had a significant importance in the history and culture of the Mediterranean basin; However, the improvement of fishing and processing practices with the construction of numerous traps along the coast is due to the Arab domination. The production of cool as well as the other tuna products, it boasts centuries-old traditions. Historical evidence is also found in literature, for example "The smile of the unknown sailor" (1976) by Vincenzo Consolo, where the purchase of tuna, tonnina, ventresca, bottarga, heart, ficazza, lattume and buzzomaglia by a merchant it represents a characterizing and evidential element of local fish production.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Photo: web
Information contributions: Web, Region of Sicily
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