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Sausage in Oil
History
Sausage is an ancient charcuterie, maybe the most ancient one, dating back to the Roman period. The first historical quotations date back to Marrone, who ascribed this meat processing practice to Lucani, to the extent that the Latin name of this sausage is lucanica.
Current Production Area in the Park: In the whole Park area.
Description
A traditional product of Regione Abruzzo and Lazio, the sausage is still today a widespread and characteristic charcuterie of the local country tradition in the three regions of the Park. The characteristic taste and smell vary according to the aromas used and their quantity, in particular salt and pepper and, in some cases, ground sweet pepper. It is eaten both raw and mature. It is usually produced with the 80% of fresh pork meat and a 20% of fat. The cuts of meat used are shoulder, neck, underbelly, and leg when it is not transformed into ham. Sausages that have reached an adequate consistency are put into jars full of olive oil; in these conditions and far from the light, sausages preserve for a long time from an excessive hardening and assume a slight and characteristic aroma.
It is also possible to quote further kinds of pork sausages:
- fresh sausages - to eat within a few days from their preparation
- mature sausages - traditionally hung for about two weeks in heated premises, and later moved to cooler premises
- sausages in lard - like for sausages in oil, in many Park areas there is the tradition to preserve the sausage in lard to increase its shelf-life and intensify its taste.
Product Availability: Meat is mainly processed in autumn and is for sale all year round.
(photo by PN Gran Sasso)
