Preparation and ripening of a traditional dry-sausage from the nero Siciliano pig

In: Livestock farming systems
Authors:
C. Diaferia 1Experimental Station for the Food Preserving Industry, Viale Tanara 31/A, 43100 Parma, Italy

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A. D’Amico 2Experimental Livestock Institute, Via Roccazzo 85, 90136 Palermo, Italy

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G. Madonia 2Experimental Livestock Institute, Via Roccazzo 85, 90136 Palermo, Italy

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E. Manganelli 1Experimental Station for the Food Preserving Industry, Viale Tanara 31/A, 43100 Parma, Italy

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S. Margiotta 2Experimental Livestock Institute, Via Roccazzo 85, 90136 Palermo, Italy

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V. Pruiti 3Technical Assistance of Sicily Region, Italy

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I. Valenti 2Experimental Livestock Institute, Via Roccazzo 85, 90136 Palermo, Italy

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M. Villardita 3Technical Assistance of Sicily Region, Italy

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Type:
Chapter
Pages:
137–144
DOI:
https://doi.org/10.3920/9789086865659_018

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It is possible to preserve the uniqueness of a typical product by identifying and quantifying those properties that best describe the characteristics of the product. An investigation was carried out on the influence of different recipes and ripening techniques on the physico-chemical, microbiological and sensorial characteristics of a traditional dry-sausage produced from a local rustic pig breed in the area of Nebrodi (Sicily) and seasoned in traditional rooms for 70 and 95 days in local establishments. The ham and the shoulder were the main parts utilised for the recipes. The sensorial parameters were influenced: a) by the different typology of the sausages, b) by the different ripening conditions.

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Livestock farming systems

Product quality based on local resources leading to improved sustainability

Series:  EAAP Scientific Series, Volume: 118
Cover Livestock farming systems
E-Book ISBN:
9789086865659
Publisher:
Wageningen Academic
Print Publication Date:
30 Oct 2006
Preliminary Material
Foreword
Introduction
Preface
Local resources and typical animal products
Food quality and human health: the human medicine point of view
Animal food quality and human health: the animal science point of view
Animal genetics and functional food
Establishing a quality convention, certifying and promoting the quality of animal products: the case of beef
Consumer attitudes towards specific beef and lamb quality products in different European regions
Ass milk: nutritional and functional characteristics
The origin attribute as a quality factor and as an element conditioning attitudes towards purchasing beef
Consumers’ evaluation of traditional Extremaduran cheeses through factor analysis
Marketing of agricultural products: strengthening of regional and socio-cultural values in the Netherlands and of bulk production values in Greece
Traditional sheep and goat milk processing technologies in the Mediterranean Basin: the case of the Jordan sheep cooperatives
Pasture and cheese diversity in French Northern Alps
Effect of production systems on the sensory characteristics of Cantal cheeses: a plant-scale study
Influence of altitude, forage quality and grazing-related effects on milk yield and milk quality of cows kept in the eastern Swiss Alps
Milk composition and cheesemaking properties of the milk obtained from some Italian bovine genetic types
Colour characteristics of ‘Caciocavallo’ cheese obtained from some Italian bovine genetic types
Rheological characteristics of ‘Caciocavallo’ cheese obtained from some Italian bovine breeds and genetic types
Colour of dry cured hams obtained from autochthonous genetic types of pigs
Preliminary results on some “typified traditional” products obtained from Casertana, a pig autochthonous genetic type
Sensory properties of Italian Istrian milk lamb meat
Small is beautiful… but how to remain small? A case-study about the Basque swine system and its related market chain
Traditional use of goat and goat products in the Guadeloupean society
Certified beef production from local breeds in Chalkidiki, Greece
Production of PDO beef: the example of “Fin Gras du Mézenc” in France
Livestock farming systems and milk production characteristics in some mountain areas of North-West Italy
How the development of typical products affects breeding stock qualification for endangered breeds: the case of the Gascon pig
Note on some characteristics of the local Karakachan sheep, the oldest breed in the Balkans
Local animal resources and products in sustainable development: role and potential of equids
Natural products for upgrading sustainability of land resources and landscapes: the case of the Argan forest
The old Italian Merino-derived breeds and their role in landscape conservation in typical production and in the maintenance of traditional culture
Assessment of land use practices in mountain livestock farms: the case of farms producing milk for Beaufort cheese (Northern Alps)
The PDO Pélardon, the federator of new individual and collective dynamics
The contribution of grazing management to the conservation of bird habitats
Multicriteria environmental assessment of contrasting pig farming systems
Economic indicators in extensive sheep farms in the dehesa system in Spain
Sheep and goat farming practices in a hilly and mountainous area of South Greece (Messinia)
Diversity of dairy systems and products in France and in Europe: the assets of less favoured areas
The impact of CAP changes on EU farming with special reference to cattle farming and Ireland
Partner Farms: experiences with livestock farming system research to support intersectoral cooperation in the Netherlands
Cattle farming systems in the Peneda mountain: a tentative assessment of sustainability
References for implementation of an outdoor pig production system in the Basque Country (Spain)
Development of a methodology for assessing sustainable development in egg production
Diversity and sustainability in the pig industry in Guadeloupe
livestock farming systems, pig industry, sustainability, development policies, Caribbean
A study of the animal production in the municipality of Nezahualcoyotl City, State of Mexico

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