A particular number of dry-cured sausage originating from Italy, it’s characteristically comprised of coarsely floor pork, usually mixed with beef or veal. The combination is seasoned with garlic, salt, black peppercorns, and wine earlier than being fermented and air-dried. Its taste is tangy and barely acidic, a results of the fermentation course of. A typical instance will characteristic a distinctively marbled look because of the presence of fats.
This specific sausage advantages from its lengthy curing course of, which concentrates the flavors and extends its shelf life. It holds a major place in Italian culinary traditions and is extensively appreciated for its versatility. Traditionally, variations within the preparation and components have mirrored regional variations inside Italy, highlighting native traditions and accessible sources. Its comparatively lengthy shelf life made it a precious meals supply, particularly previously.
