Sardinian meats

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In Sardinia pork meats are prepared following ancient procedures and using easy ingredients: salt, few spices and an accurate seasoning. The most characteristic Sardinian pork meat is the pig or wild boar mountain ham, also dried or smoked sausages are considered a symbol of the island. 

 

 

 

 

Capocollo is obtained by the muscles of the pig's cervical. It is dried and eaten uncooked after the seasoning.

 

 

Pillow (guanciale)
It is, as well as ham, salted, peppered and pressed. Then it is left to dry in the air or on the smoke for one or two months.

 

 

Weasel
It is the pig's filet prepared in the same way as the sausages; meat is put in vinegar or in white wine for about 3 or 4 days and then flavoured with salt and pepper. It can be tasted fresh, fried or roasted or like hors d'oeuvre.

Bacon
The pig's fat, prepared in the same way as ham; the difference is that Bacon is prepared only in some zones of Sardinia. Sometimes it is prepared with fennel seeds or cut grasses.

Raw ham
It is constituted by the pig whole thigh or shoulder. Known for its excellent quality, it requires from 4 to 12 months to reach first quality.

Sausage
Obtained by bagging pieces of flesh and fat. It takes the classic shape of a horseshoe. Sometimes it is prepared by marinating the meat in vinegar, salt, cloves, garlic, pepper, fennel seeds and sometimes also wild onion and orange. The fresh sausages usually are roasted and served as a main dish.

 

 

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