True connoisseurs know that many times we must not stop at the outward appearance, the name of the food product or to enjoy the true delights, concentrated flavor, taste and authenticity.
This premise is suitable for one of the meats that are our province: the head salami.
Reached by telephone, to the farm "La Grange" explain that this particular sausage " has always been created by the hands of the farmers of this area" and As you know, the pig does not throw anything away.
Ostensibly looks like a sausage but as the name suggests is made with depleted and various parts of the pig's head which then is then stuffed into natural casings . The owner states that there is more fat than this will be tasty delicacy.
"The sausage can be tasted in two ways , also depending on the type of sausage that " he continues, "when one of its ingredients, there is the turf, this product is consumed after after cooking and if not present, can be eaten raw as a simple sausage. "
More typical is the mortadella sausage liver that looks like a small pumpkin and always the owner of the farm mentioned above speaks of it.
asserts: "its content is: pork, of course, liver, chopped white belly, the ingredients that characterize vary by manufacturer and include: spices, salt and spices are left to infuse in red wine and then filtered. "
, too, can be eaten raw after a short curing time or a complete cooking ; seasoning can last thirty to forty days in the cellar, and if after this time is not consumed is stored in earthenware vessels called " earthen .
, too, can be eaten raw after a short curing time or a complete cooking ; seasoning can last thirty to forty days in the cellar, and if after this time is not consumed is stored in earthenware vessels called " earthen .
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