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| Salsiccia Sarda |
Pork
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Sausage made from coarsely ground pork
shoulder and belly; it is flavored with salt, pepper, and garlic, with
the possible addition of chili and other spices, then stuffed into a
casing, formed into a horseshoe shape, and aged at least 3 weeks.
Sometimes smoked, it is grilled when fairly young or eaten raw when aged long enough. |
| Sanguinacci |
Pork
|
Pork blood sausage featuring sugar,
raisins, herbs like thyme and mint, Pecorino, chopped boiled chard, and
more. Often spread on pane carasau, because they are soft even after boiling. |
| Su Zurette |
Lamb or sheep
|
Blood sausage flavored with mint and
Pecorino. Often spread on pane carasau, because they are soft even after boiling. |
The Sardinia 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
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