Sausage, "Sausizzuni"

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

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

Production area: Province of Ragusa

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

Area of ​​production: Province of Ragusa

Brief description of the product: Characteristic salami for the form of presentation with the product wrapped in a spiral stick and for the characteristics of the ingredients used.

Description of the processing and maturing methods: Mincing of the meat, adding the right amount of sea salt, chilli and wild fennel, all softened and flavored with Pachino red wine. Filling the dough into real guts forming sausage strings up to two meters long, which hang in a cool and ventilated place, exposed to the north wind. The product is obtained by grinding pork (shoulder and pancetta), the aging is short-lived (about 20 days), and gives the product its classic softness.

Specific materials and equipment used for preparation and conditioning:

Description of the processing, storage and maturing rooms: The processing rooms are conditioned at a temperature of 12 ° C, the stewing and maturing rooms have a variable and controlled temperature and humidity.

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:

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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