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| Slow Food Presidia |
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Monte San Biagio Sausage
Italia, Lazio
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Alberto Peroli
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The tradition of making pork sausage in this area most likely derives from an ancient Lombard settlement. Fresh or conserved in pork fat or olive oil, Monte San Biagio sausage is produced by cutting large pieces of lard and a little bit of all parts of the pig except the hooves, insides and the head and then mixing them with hot peppers, sweet red pepper and coriander cultivated in local gardens (la pertarda). The mixture is then encased and smoked on a fire of mastic and myrtle wood.
Area of production:
Monti Ausoni and Monti Aurunci (Province of Latina)
Presidium supported by:
Province of Latina, Arsial of Lazio, Commune of Monte San Biagio, Banca Popolare di Fondi, Associazione Produttori Salsiccia di Monte San Biagio
Presidium Coordinator:
Dionisio Castello, tel. +39 0773 723974 - d.castello@libero.it
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