The art of charcuterie and the sardinian recipe

Making sausages is an art that our masters butchers are handed down from generation to generation. Only the dexterity of who knows how to do, and the experience gained over the years, allow us to obtain sausages of great value. Removing bones need a great experience as putting salt or pepper needs skilful hands. The precise technique of a sausage stuffer and a binder and the obsessive control of a maturing, guarantee excellent results. Today the experts contribution is critical to make the difference between an industrial production and a craftsmanship product.

The italian tradition of charcuterie

You can find different historical roots in the italian charcuterie. The processing of the meat, in fact, vary from area to area; those preparing small area belong to the Punic and Phoenician, then to Sardinia. The pork is the main ingredient in the preparation of most meats, and since ancient humanists did not fail to praise his qualities. Italian charcuterie had a leading role in the history of every people, becoming in ancient times one of the most important resources in every village.

Temperatures

The meats are linked by a production process which is divided into two phases. Two elements are fundamental and complementary opposites: hot and cold. Once these elements were natural, based on the season alternation. The seizure of power of nature was the demiurgic act with which the industry was born, marking the transition from nature to technology. These two elements we find them in all stages of the production process of a salami. For example, for the sausages the first phase, for the grinding and salting, is cold (refrigerated). Even for seasoned whole cuts (ham, coppa, pancetta) the first phase, which regards the salting and the rest is cold, refrigerated. The second phase instead, which concerns the ripening, takes place in a cool environment with a controlled temperature and humidity.

The salami buckle

The binding is a processing step that is made mainly on the high quality meats, immediately after the step of bagging and then switch to the curing stage or stewing. It is a process that allows you to imprint the shape of sausage, choking the gut and compressing the meat. There are several types of binding: the most characteristic is the binding hand we would like to do on local salami and quality, such as salami or whole cuts such as the traditional "coppa".

Maturing period

The skillful work of time for maturing a product, depends on the kind of product and ranges from 2 months to 2 years. Through this process, minced meat (salami) and whole cuts (prosciutto, coppa and pancetta) is transformed into a finished product ready for consumption. During this process, still very traditional, if not for human control of only the temperature and humidity in the rooms of seasoning, they emphasize tastes and smells aided and enhanced by salt, spices and natural flavors.

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