In Sardinian language "Su Sartizzu” is by
definition the queen of Sardinian cured meat. To manufacture this delicious
food, only the lean cuts of pork meat are minced and seasoned with salt, black
pepper and fennel seeds. The meat is then folded into the typical U shape, and
left to dry for about 15/30 days.
Grandula o Guanciale
Cured meat obtained from pork cheeks. Seasoned
with spices, can be also smoked. Ageing process lasts between 30 to 60 days.
With a sweet and delicate taste, is obtained from pork fillet. Seasoned
with salt, pepper and anice seeds, is left to mature for at least 60 days.
Usually is served as antipasti, seasoned with a drizzle of extra virgin olive
Prosciutto di Desulo
Obtained from the back legs of free range pigs,
farmed on the mountains between Nuoro province and Ogliastra area. Seasoned
with spices, is then left to age for at least 1 year.