Description
Salame S. Angelo PGI is a large-grained stuffed charcuterie product, obtained through the processing of prime cuts originating from pigs belonging to the Large White, Italian Landrace and Duroc breeds, or other similar breeds compatible with the Italian heavy pig.
Production Area
The production area of Salame S. Angelo PGI is within the territory of the Municipality of Sant’Angelo di Brolo in the Province of Messina, in the Sicily region.
Production Method
The prime cuts selected for processing are: leg, shoulder, fillet, loin, coppa (with the nerves removed) and underbelly (cleaned). The meat and fat must cut by hand using the “tip of the knife” or a dicing machine that has moulds with 12 mm square holes. The meat is then kneaded with sea salt and half-cracked black peppercorns. The fat content must not exceed 20% and the use of lard is not permitted. The mixture is then inserted into pig casings and tied with string. Curing takes place in rooms that are ventilated with external air, and lasts for various periods of time depending on the typology (minimum of 30, 50 or 60 days). Manual pressure is applied to the product to establish the level of curing.
Appearance and Flavour
Salame S. Angelo PGI has a cylindrical shape and an irregular surface with a whitish coating. The weight varies from 200 g to 3.5 kg depending on the typology. The consistency is tender and compact; it has a ruby-red colour with well-distributed grains of white fat. The taste is slightly spicy, while the aroma is fragrant, sweet and characteristic. The slice is compact and homogeneous, with the fat and lean parts well integrated.
History
Salame S. Angelo PGI takes its name from the town where it was first produced, Sant’Angelo di Brolo in the Province of Messina. Its history has been documented since the Arab-Norman period. During the 11th century, the Normans introduced new customs to the Sicilian territory, including the use of pork, in contrast to the habits established by the Arabian rulers, who prohibited the use of pig meat. Over time, Sant’Angelo has been the jealous guardian of a unique Sicilian tradition. This is confirmed by many important historical documents, including a resolution adopted in the mid-19th century, which established a tax on products with the highest economic interest, of which salami was one. In the same period, the “Rivelo” was introduced, which was similar to today’s self-certification, establishing that producers had to declare both the area where the salami was preserved and the amount produced.
Gastronomy
Salame S. Angelo PGI must be kept in a cool place or in the refrigerator. It is best to store it in a sealed container or wrapped in a cloth. It should be cut it into thick slices, removing the natural casing that covers it. In order to appreciate its characteristic flavour and fragrance, it should be eaten shortly after slicing. It can be served on its own or as a starter. with olives and vegetables in oil, cheese and bread, paired with a well-structured red wine.
Marketing
The product is marketed as Salame S. Angelo PGI. Based on the length of the curing process, weight and type of casing used, it is sold in the following typologies: Cularino (cured for a minimum of 50 days), Sottocularino (cured for a minimum of 30 days), Sacco (cured for a minimum of 60 days) and Fellata (cured for a minimum of 30 days). It is sold whole, in pieces or sliced, unpackaged, vacuum- packed or in modified atmosphere packaging.
Distinctive Features
As Salame S. Angelo PGI is obtained from prime pork cuts, it is often defined as being “ham disguised as salami”. It is said that that the best slices come from side of the product.
