Salsiccia Sarda 'Montanara'
Lightly smoked, looped pork salami. Sardinia, Italy
To make “Salsiccia Sarda” the meat has to be hand-cut by knife and not minced. This gives a texture that differentiates this Sardinian speciality from other salami. A moist cured, coarse salami with a myriad of uses: in cassoulet, on the barbeque or cooked with lentils, it's also great as it is. In Sardinia it is tradition to smoke salami and this particular salsiccia has been lightly smoked over myrtle wood. |
