Tecniche di trasformazione delle carni suine di razza autoctona: dalla materia prima al prodotto tradizionale finale

Abstract

In Europe Mediterranean, Italy particularly, there is a long tradition of cured products made from pork meat. The products obtained from meat of native pigs and described as typical are often linked to ancient local traditions and the technical processing / preparation used can influence the final properties. During the survey, some of the techniques employed in the preparation of traditional salumi made from meat of Nero Siciliano and Sarda breed were analyzed. The preparation of salami and sausages was conducted at some artisan laboratories located in the traditional area of Sicily (Nebrodi mountains) and Sardinia, according to techniques in use in rural traditions. The mixtures were prepared manually and the temperature and humidity were influenced by seasonal variability and the locality of seasoning. The conservation of the peculiarities of the salami and sausages has required the identification and quantification of those properties that better describe the characteristics of these products: the characteristics of the formulations, the type of process, the chemical and microbiological characteristics and the local traditions.