Salame Sant’Angelo di Brolo becomes part of the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on 26 September 2008.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Sicily.
A Sant’Angelo di Brolo, located in the province of Messina, the production of Salame Sant’Angelo starts at the end of the eleventh century, as a result of colonization by the Normans who introduced new eating habits. Masterpiece of civilization, Salame Sant’Angelo di Brolo PGI is highly regarded around the world for its particular goodness, the result of painstaking work of artisan producers, the particular climatic conditions, humidity and wind conditions that facilitate the maturation of ‘ bagged.
The organoleptic characteristics are a fundamental requirement of the nutritional quality of the product, in large part related to the choices of natural ingredients, the craftsmanship but especially the seasoning that takes advantage of a unique microclimate of this area of ​​the hills Nebrodi and quality of pigs, reared genuine products as acorns, beans and bran.
Is obtained with a mixture of meat grade thigh, loin, ribs and bacon. Are in fact discarded the less noble parts such as pillow, neck, limbs and lard. The meat is cut into strip and reduced to pieces by the characteristic cut “tip of the knife.”
We then move to the “consa” that takes place in a wooden cupboard using coarse salt and ground black pepper.
Following mixing by hand to facilitate the homogeneous distribution of the components. The period of maturation is treated with great care. Depending on the type of casing used, the duration can vary from 20 to 100 days.
The microclimate of this area does the rest, positively influencing the microbial flora and the biochemical processes and giving the salami its typical and inimitable characteristics.


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