Torcinelli

PAT - Traditional Agricultural Food Product
Place of Origin
Territories of Lecce and Foggia
Torcinelli, whose name recalls the winding of the guts around the entrails of which it is made, are typical products of the province of Foggia and Lecce.
They are rolls prepared with offal - liver, heart, lung, spleen – of lamb or goat meat wrapped with guts. They are of a cylindrical shape and of a length of about 10 cm.
Torcinelli are prepared by washing, first, the meat with salted water and then with salt and lemon.
This is then flavoured with parsley, salt and pepper and wrapped with gusts so that is firm and compact.
Torcinelli can be cooked on the grill or in a wood-fired oven. They can be eaten as fillings for sandwiches or added to a meat sauce.
Pairing
Wines to pair to Torcinelli are San Severo Rosso or Rosato DOP and with Ostuni Ottavianello DOP.
Meat and Salami of Puglia
- Bombette (PAT)
- Capocollo of Martina Franca (PAT)
- Carne arrosto di Laterza (PAT)
- Carne Podolica (PAT)
- Cervellata di Toritto (PAT)
- Fegatini di Laterza (PAT)
- Lardo di Faeto (PAT)
- Muschiska (PAT)
- Pancetta arrotolata di Martina Franca (PAT)
- Prosciutto di Faeto (PAT)
- Pzzntell (PAT)
- Salsiccia a punta di coltello dell'Alta Murgia (PAT)
- Salsiccia alla salentina (PAT)
- Salsiccia dell'Appennino Dauno (PAT)
- Salsicciotti di Laterza (PAT)
- Soppressata dell'Appennino Dauno (PAT)
- Soppressata di Martina Franca (PAT)
- Tocchetto di Lucera (PAT)
- Torcinelli (PAT)
- Zampina di Sammichele di Bari (PAT)