The sweet dry sausage is a pure pork sausage, raised outdoors and fed with dried broad beans that give more taste to the meat.
The artisan processing of the pork follows the ancient methods and is carried out by hanging the meat, skillfully mixed with salt and pepper. This is followed by a slow ageing and a light smoking with natural wood shavings that enhance all the characteristics.
The balanced use of all the ingredients makes this sausage a successful product, with a medium-to-large grain mixture.
Appearance – Cylindrical
Colour – Red for lean parts, ivory white for small fat parts
Consistency – Compact
Odour – Typical of cured smoked pork meat
Ingredients: Pork meat, salt, dextrose, sucrose, natural flavors, spices. Not contains gluten and milk.
Weight: Sweet dry Sausage can vary from 350g to 450g. This variation is due to the maturing process that involves a reduction in weight. All the sausages before this process have the same size and weight.
The quality of the sweet dry sausage depends on the fat of the pig, the aromas, the seasoning and the quality of the raw material: Hiblasus raises pigs and sheep in the open field. Their main source of food is: roots, seeds, fruit, leaves, tubers and even insects.
The processing of the sausage is carried out in 5 steps:
- selection of meat cuts;
- the meat is minced, mixing lean and fatty parts;
- salt and spices are added to the mixture;
- the mixture is then stuffed into a natural pork casing, tied and put to dry in special rooms;
- finally step is the aging which gives to the sausage the typical flavour. This process takes place in three stages: stewing, drying and ageing.
Important: once opened by vacuum, the sweet dry sausage should be left to rest and oxygenate for a few minutes. Then store in a cool, dry place.
The difference between seasoned sausage and salami? They are two typical types of cured meats but there are some differences: meat cutting, meat processing, grain and consistency, percentage of fat, seasoning.