Cured meats

The Sardinian cured meats tell the authentic soul of Sardinia, made of pastoral traditions, pure air, and intense flavors. Born from a millenary culture linked to free-range farming, these products stand out for the use of selected meats, artisanal processing, and long aging periods.

Sardinian Sausage
Su Sartizzu represents the Sardinian cured meat par excellence. 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 age for 15/30 days.

Grandula or Guanciale
It is a cured meat obtained from the processing of the pig's cheek. After being seasoned with spices, it is often smoked. The aging lasts about 30/60 days.

Mustela

This cured meat with a sweet and delicate flavor is obtained from the pork fillet. Seasoned with salt, pepper, and anise seeds, it is left to age 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 free-range in the mountain areas of the provinces of Nuoro and Ogliastra. After being seasoned with spices and aromas, it is aged for at least 1 year.