The whole territory of Sardinia is interested in the production, with particular reference to the area of Monte Linas.
Salume cylindrical, elongated, of variable diameter around 10 15-cm. and a length of around 60 80-cm., dark red color, pleasant smell, sweet taste, externally coated with spices (salt, black pepper, white garlic fresh or dried granular).
It is a dry product, without a trace of fat.
In particular, to obtain the finished product, using the following ingredients and cuts of meat:
- Locally sourced pork loin, sea salt, fresh garlic white or granular dried preservatives.
The production process of the salami is divided into the following phases:
Processing of the loin: the loin is boned and finished by hand on a stump, removing the fat.
Seasoning: The seasoning of the cut is made by placing the hand on stainless steel pans and sprinkle spices (black pepper, white garlic previously chopped fresh or dried granular) and sea salt, along the surface in a dry, leaving for several salting days at a controlled temperature in a cool place.
Maturation: in the next step, the meat is brought into maturing room in which it is hung on sticks with string for all the necessary time, and remains there for a month / a month and a half as a function of the characteristics of meat used.
During the aging process is not used any of the cured coating material.
All the maturation occurs naturally.
Packing: Usually the finished product is packaged, only a fraction can be sold on request in transparent packaging in food grade plastic, vacuum sealed.
The product under vacuum lasts a long time.
If not packaged, the product being fat-free, dry, tends to harden over time, and should be consumed within a maximum 20 days from the date on which it can be consumed as cured product.
The meat certified, used in the production process, only coming from local farms Sardinians at least for the productions in a more artisanal.
All waste materials processing are deleted manually to ensure a quality product selected and pleasant.
The product musteba in the past was a valuable product to be consumed only on special occasions.
The sausage at home is usually prepared with the sausage, spiced it with the sausage (with garlic, pepper and salt), worked in a hollow terracotta is made by macerating 3 to five days, separately, spiced with salt, and a second time pepper and then was hung for all the time necessary for curing.
In pig farming, in the past, cared feeding on acorns, various herbs, prickly pears, whereas before slaughter is administered beans, chickpeas and peas purchased elsewhere, whose spending we drew on the sale of part pigs.
All products derived from the slaughter were preserved better, attributing this fact to the existence of more resistant breeds pigs (pigs crossed with wild boars whose weight did not exceed quintal) and the particular climatic conditions in the area that could influence the ripening of salami and sausages.
Currently, the production of cured meats and sausages, in most cases are made from craft activities conducted at the household level for generations, and when you try to guard jealously the old recipes.
So there is a direct interest, from manufacturers, to maintain a high quality standard of its products.