Preparation and ripening of a traditional dry-sausage from the nero Siciliano pig

摘要

It is possible to preserve the uniqueness of a typical product by identifying and quantifying those properties that best describe the characteristics of the product. An investigation was carried out on the influence of different recipes and ripening techniques on the physico-chemical, microbiological and sensorial characteristics of a traditional dry-sausage produced from a local rustic pig breed in the area of Nebrodi (Sicily) and seasoned in traditional rooms for 70 and 95 days in local establishments. The ham and the shoulder were the main parts utilised for the recipes. The sensorial parameters were influenced: a) by the different typology of the sausages, b) by the different ripening conditions.