These are fresh small salame flavoured with garlic and spices. They are produced with second-choice pork cuts (lean shoulder and soft fat trimmings from pancetta and ham) that are much leaner than is normally required for other salame-type products made to be cooked. The lean and fat parts are minced, salted, dressed, stuffed into casings and tied up. They are soft, cylindrical and slightly curved, about 15 to 20cm long and weigh 200g. Their taste is sweet and delicate. They are eaten cooked and can be used, instead of pisto, for seasoning risotto alla pilota. They are a staple at the traditional barbecues that normally accompany local festivals.
Ingredients
Pancetta, lean and fat trimmings etc.
garlic
salt and pepper
red wine