Salsiccia

Salsiccha sausage or otherwise Golfera Salame Salsiccia Primizia is a type of salami typical of the region, which is made on the basis of meat from thoroughbred Italian pigs. The recipe for the production of this sausage provides for the use of exclusively selected brisket and scapula with the addition of fresh garlic, pepper, salt and wine. The result is a dense, dark red color on the cut and large interspersed pork speck of salsichcha sausage, a distinctive feature of which is also considered to be a characteristic smoky aroma and a bright sharp-burning taste.

Often salsiccha is added to pizza and salads characteristic of Mediterranean cuisine, as well as to the composition of warming thick chowder. This variety of sausage-salami is perfectly combined with cured tomatoes and various cheeses of solid mature varieties, for example, Grana Padano or Parmesan. In addition, salsiccia perfectly complements the taste and aroma of Italian Focaccia bread (a thin tortilla with fragrant spices). And salsiccia is also used as a delicious snack or for filling savoury sandwiches and sandwiches.

Salsiccha sausage often covers the thinnest layer of white mold, which is evidence of the high quality of this product. The fact is that it is during ripening that this characteristic white mold is formed on the surface of the salsichcha sausage, which is easily removed using a rag wetted in olive oil. The calorie content of salsicci is 374 kcal per hundred grams.

When purchasing a similar sausage, it is recommended to carefully study its appearance - as a rule, salsichcha is always sold in a natural shell that fits tightly to meat. If there are even minor gaps, then the sausage has either been dried out, or it is simply too old. Without fail, look at the section of salsicci - if it differs in a rather dark color, then in addition to pork, beef was added.

It is better to stop your choice not on a meat product with a bright color, but on the one whose meat color differs in a slightly grayish shade that meat acquires during processing. The too bright color of salsicci indicates the presence of artificial food dyes and color fixers in the sausage, and such a product will clearly not bring health benefits.

It is recommended to store salsichcha sausage sealed in vacuum packaging or placed in a jar and filled with pork melted lard. In the first case, the sausage does not deteriorate in the refrigerator for one year, while for the second (at room temperature) the shelf life is limited to six months. In general, it is better to use salsichcha immediately after acquisition.