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Typical salami from Apulia include:
| Capocollo |
Pork
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Pork shoulder and neck stuffed into pork
bladder, amply spiced; sometimes smoked or conserved in olive oil or
flavored with cooked wine. |
| Cervellata Pugliese |
Pork with the possible addition of veal
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Sausage made of pork, or pork and veal;
flavored with cooked wine and fennel seeds, often grilled. |
| Salsiccia di Lecce |
Pork and beef
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Sausage enriched with Pancetta (unsmoked
bacon); flavored with white wine, cinnamon, cloves, and lemon zest.
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| Sanguinaccio di Lecce |
Pork
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Blood and brain sausage; typically eaten
boiled or grilled. |
| Zampitti |
Pork, beef, and lamb
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Long sausages made meat trimmings; often
flavored with grated Pecorino or fennel seeds and best on the grill. |
The Apulia salami on this page are for sale at: not available
(due to FDA regulations they do NOT ship to the USA).
(c) 1997-2008 E. Massetti
TangoItalia - Food Wine Travel in Italy - Home
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