Salsiccia dell'Appennino Dauno
Place of Origin
Salsiccia dell'Appennino Dauno is a sausage prepared with shoulder, ham and bacon of pork. It has an average size, a shape of a horseshoe and it is about 40 cm in length. It has a reddish colour with typical streaks of fat.
The production area of this sausage includes the towns of Lucera, Faeto, Biccari, Volturata and Monteleone.
The pork meat is first hand-cut with a knife and then seasoned with fennel seeds, salt and black pepper.
The mixture is stuffed into pork guts, pierced with a long needle and allowed to dry for 20-30 days.
This sausage can be stored without any further processing. For longer storing periods it can be inserted in airtight glass jars and covered with fat pork or extra virgin olive oil.
The Salsiccia of the Apennino Dauno can be cooked on the grill, barbecued or baked.
This sausage can be tasted during the "Sagra del Maiale di Faeto", which takes place on the first Sunday of February, and during the "Sagra del Prosciutto di Faeto", which takes place at the beginning of August.
This sausage can be paired with Castel del Monte Rosso DOCG and Rosso Canosa DOP.