Dry Pork Sausages
Dry pork sausages derive from the processing of loin, shoulder, and ham leftovers, as well as from side processing. The main flavorings used for the product seasoning are chilli peppers, chopped garlic, pepper, fennel, nutmeg, etc. The maturing period goes from 20 to 30 days, after the drying of the product in hot places. The production of the dry sausage traditionally takes place in winter, although in the modern workshops it can take place all year round. The end product is traditionally U-shaped; it has a dark red color, a generally salty taste, and a weight going from 70 to 350 grams. The meat salting and flavoring usually takes place on wooden boards; the stewing process takes place in hot places (thanks to natural combustion), while the maturing process takes place in cold places.
