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Although it is an island, Sardinia is not only a land of fishermen, but also of breeders and farmers. The variety of productive activities and the diversity of the territories have had a major influence on gastronomic habits and customs. Sardinian cuisine is mainly based on pasta, soups, bread, vegetables such as artichokes and tomatoes (produced in the plains), meats such as lamb, sheep, kid, and goat, but also pork and beef, obtained from livestock raised in the hilly and mountainous areas. Below you will find a list of the main regional gastronomic products.
Cured Meats
Sardinian Sausage
Su Sartizzu represents the quintessential Sardinian cured meat. To obtain this delicious cured meat, lean cuts of pork are used, seasoned with salt, pepper, and fennel seeds. It is then folded into the classic U shape and left to cure for 15/30 days.
Grandula or Guanciale
This is a cured meat obtained from the processing of pork cheek. After being seasoned with spices, it is often smoked. The curing process lasts about 30/60 days.
Mustela
This cured meat with a sweet and delicate flavor is obtained from pork tenderloin. Seasoned with salt, pepper, and anise seeds, it is left to cure for at least 60 days. It is usually served as an appetizer, perhaps drizzled with a little olive oil.
Desulo Ham
It is obtained from the legs of pigs raised in the wild in the mountainous areas of the provinces of Nuoro and Ogliastra. After being seasoned with spices and herbs, it is cured for at least 1 year.
Sausage
Sausage
Ham
Prosciutto
Guanciale
Guanciale
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