Salsiccia (pronunciation: sallsicha) is a sausage produced mainly of pork, more specifically pork. Based on the Italian region, other meats may also be present. In addition, wine and different spices and herbal remedies could be included. In the south of Italy you will find rather sharpened salsiccias. From the appearance as well as the taste you can review it with German Mettwurst, as they are produced for instance in Thuringia or Nuremberg. In Sicily and other regions, it is rolled up as a snail. In Lombardy it is referred to as luganega and in the Basilicata place as Salsiccia lucanica .


Salsiccia is sold as a brand new sausage beneath the brand Salsisicca fresca or as an air-dried variant. In the fresh sausage you may use the sausage meats as a pass on or as a meat deposit in pasta sauces. Likewise in Risottos it is desired in Italy. If the Salsiccia distributed as a band, you will see the name part curva . You can also find luganega in the standard, slightly curved sausage shape, as proposed by our partner Antica Macelleria Falorni in Greve in Chianti.


Salsiccia fresca can be ideal for making pasta sauces. The practical thing is that she is already flavored and therefore this do the job decreases. Of training you can Salsiccia also for filling pasta work with as ravioli or cannelloni. Nonetheless it isn’t only suitable for pasta, also for stuffing vegetables (zucchini or peppers) or as meat in soups, eg tomato soup. Or you combine bold German and Italian cuisine and dished up in the winter salsiccia with kale. More ideas are welcome!

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