Startes : Meats

"Capocollo"

You get the muscles of the cervical region of the pig. It is seasoned and eaten raw. Maturing takes place with the aid of salts and aromas that make sweet and delicate flavor.

Pillow

It is, as for the preparation of ham, salted, peppered and pressed. It is then left to dry in air or smoke for one or two months. Also great as a dressing.

Bacon

It is prepared with a procedure similar to that used for the preparation of the ham, but unlike this is not the case, if not in some specific areas of Sardinia, the pressing. Sometimes it is seasoned with fennel seeds or chopped herbs. The time required to obtain the product ready to be consumed is about a month and a half. Excellent as a relish or to flavor soups and sauces.

"Prosciutto"

E 'consists of the whole leg or shoulder of pork. Known for its excellent quality, goodness and flavor, in order to be fully appreciated, it needs a maturation ranging from 4 to 12 months.

Sausage

The bagging is obtained small pieces of pulp and lard, it assumes the classic form similar to that of a horseshoe. All'essiccatura can be added also the smoking process. Sometimes it prepares leaving marinate the meat in vinegar, salt, cloves, garlic, pepper, fennel seeds and sometimes also wild onions and orange peel. Fresh sausage is usually cooked roast as a main dish.

Pudding

It is prepared with pig's blood just butchered; It is poured into a copper vessel or clay, and mixed with a wooden spoon to prevent coagulation; It is seasoned with salt, pepper, nutmeg, chopped nut, clove, cinnamon, bacon fat or lard, milk. Once seasoned, about ten hours after the blood is introduced into the stomach or large intestine of pork and cooked by boiling or roasted on the grill. There is also the sweet pudding, obtained with the aid of sugar, honey, lemon zest or grated oranges, cocoa, all together with some of the ingredients mentioned above.