"Pasqualora" sausage

Product included in the national list of traditional agri-food products (PAT)

PAT type: Fresh meat (and offal) and their preparation

Production area: Municipalities of Trapani, Erice, Valderice, Paceco, Calatafimi, Alcamo, Castellammare del Golfo, Buseto Palizzolo, San Vito Lo Capo and Custonaci.

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: Municipalities of Trapani, Erice, Valderice, Paceco, Calatafimi, Alcamo, Castellammare del Golfo, Buseto Palizzolo, San Vito Lo Capo and Custonaci.

Brief description of the product: Sausage of ground pork only with a plate with large holes, with 30 g / kg of salt and 5 g / kg of black pepper with country fennel seeds and a few grams of red pepper and divided into portions (touches) with string or more ancient, from strips of dwarf palm leaves.

Description of the processing and maturing methods: The pork, possibly not from intensive farming, but as in ancient times from family breeding and therefore fed with company cereals and polyphite meadow herbs, is ground with a large hole meat grinder, hand-kneaded with sea salt, black pepper and fennel seeds. with a few sprinkles of white wine and a few grams of red pepper, then aged for 8 to 16 days in a cool and ventilated place.

It can be used raw as a salami or on the embers wrapped in aluminum foil or as in ancient times in greaseproof paper and placed in the middle of hot ash where it acquires a particular taste and smell.

Specific materials and equipment used for preparation and conditioning: Meat grinder, natural pressure plunger, pork or lamb guts, new palm strip twine.

Description of the processing, storage and maturing rooms: The premises must be healthy and the seasoning carried out in cool and ventilated places such as butcher shops, cellars and private basements.

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: This type of sausage has a tradition that dates back to a few centuries BC because it was the only way to preserve the meat up to two months after slaughter as the poet Virgil tells us in the "Georgics".

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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