Pork wild boar sausage - Su Sirboni - Sardinian food
In sardinian language is Su sartizzu or sartithu, depending on its origin. This Sardinian sausage crafted according to the recipe Campidanese is traditionally prepared with purpuzza or purpedda, the pork and wild boar meat remained after processing of the main parts. The sausages stuffed previously with natural casing and so prepared, fumigated and then made dry in the air, hanging from the ceiling for at least 20 days.
Pork wild boar sausage - Su Sirboni - Sardinian sausage
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Description
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Delicatessen limited seasoning product
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Ingridients
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Pork 70%, 30% wild boar meat, salt, spices and flavorings, sucrose, dextrose. Preservative E252 E250 OU. antioxidant E300
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Chemical characterization
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Humidity% on a wet basis = 47.15% kcal Protein = 0% on a wet basis = 33.07% = 132 kcal% fat or lipids on a wet basis = 15.18% = 136 kcal Carbohydrates and Sugars% on a wet basis = 0 kcal = 0% sodium Chloride% on a wet basis = 4.01% kcal = 0% of the minerals and trace elements such as *% = 0.42 kcal kcal = 0 Total = 268 (*) net of salt added
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Microbiological characteristics
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Mesophilic tot of 1 g. Coliforms tot = 0 to 1 g. Escherichia coli 0,00E = 0 = + 00 / 1g. Staphylococcus aureus = 0,00E + 00 / 1g. Clostriti sulphite reducing spores = 0/1 = g Salmonella absent
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Features feedstock
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Produced by coarse grinding meat of wild boar and domestic pig, stuffed into natural casings
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Pork wild boar sausage - Su Sirboni - Traditional Italian food
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