Preparation techniques:
Salsiccia secca is made from the most tender part (the oyster piece) and tastiest one (lardo) of pork. After selecting the raw ingredients, wash carefully the muscles and the fatty parts. Remove the largest connective tissues and the soft fatty parts. The selected meats are put in a mincer to achieve a medium grinding and then mixed in atmospheric pressure machines. Salsiccia secca is stuffed into a 46-50cm beef casing. The product is dried at a temperature ranging from 15° and 22°C to quickly dehydrate the surface in the early days of treatment. It is finally aged for 3 weeks in stores where air circulation is ensured at a temperature varying from 12° to 14°C.

Organoleptic properties:
When cut, the slice appears compact-textured and homogeneous.
The texture of the product is dense, not elastic.
Aroma: delicate.
Taste: sweet and delicate.
Colour: ruby red.

Production area :
The production and processing area includes the provinces of Ravenna, Forlì, Rimini and Bologna.

Wine matches:
It is best matched with white wines such as Trebbiano di Romagna and Pignoletto Colli di Imola.

Related events:
“Festa del Contadino” (The Farmer’s Festival”) in Sasso Morelli (Imola), on the first Saturday and Sunday of September.