Salsiccia sarda - Su Sirboni - Sardinian food
Sartizzu, sartithu. The Sardinian sausage is traditionally prepared with purpuzza or purpedda, the flesh of the pig remained after the processing of the main parts. The sausages thus prepared are dried in the air, hanging from the ceiling.
Seasoned and sliced with the leppa (the sardinian knife), opens the meal or a typical snack.
Salsiccia sarda - Su Sirboni - Sardinian traditional sausage
Feautures:
|
Description
|
Sardinian delicatessen, limited seasoning product
|
|
Ingredients
|
Pork meat, salt, spices and flavorings, sucrose, dextrose. Preservative E252 - E250. antioxidant E300
|
|
Chemical characterization
|
Humidity% on a wet basis = 40.55 kcal = 0% Protein% on a wet basis = 28.43% kcal = 114% on fats or lipids such as = 23.80% kcal = 214% on Sugars or Carbohydrates such as 0 = kcal = 0% sodium Chloride% on a wet basis = 3.33% kcal = 0% mineral salts and trace elements such as the *% = 1.35 kcal = 0 Total = 328 kcal (*) net of salt added
|
|
Microbiological characteristics
|
Mesophilic tot of 1 gr. Coliforms tot = 0 to 1 gr. = 0 = Escherichia coli 0,00E + 00 / 1gr. Staphylococcus aureus = 0,00E + 00 / 1gr. Clostriti sulphite reducing spores = 0/1 = g Salmonella absent
|
|
Features feedstock
|
Produced by coarse grinding national pork meat, stuffed into natural casings
|
Salsiccia sarda - Su Sirbnoi - Sardinian traditional food
