Salsiccia di Bra (Bra Sausage). or Salciccia di Bra in dialect
Prodotto agroalimentare tradizionale (PAT) / Typical Food Farming Product.
The mix for that preparation of Salsiccia di Bra needs to contain bovine meat cuts for example veal belly, shoulder or any other veal cuts so long as body fat continues to be removed, combined with pork underbelly in a ratio of 800 g veal and 200 g pork underbelly per kg of mixture (having a tolerance for aspects of +/- 100 g).
Put into the mix is a mixture of spices for example Ceylon cinnamon, cloves, coriander, pimento, nutmeg, mace, semi-caraway, and natural flavourings. In special and innovative formulations when compared to original recipe, vitamins of white-colored wine and grana cheese (much like Mozzarella dairy product) is allowed. The mix acquired is obligatorily packed in natural lamb gut. The utilisation of synthetic gut is forbidden.
The merchandise should be offered fresh and could be stored for five days at most inside a cold store at - 4 C. It is almost always eaten raw.
The ultimate product is available in a lengthy round shape, diameter between 2 and three cm, smooth outer surface, minimum length 1 metre. but linked, in almost any situation, using the characteristics of natural gut. Internally the cut is pinkish with white-colored fat globules. The mix must result close-grained, well mixed and tender.
The denomination Salsiccia di Bra is perfect for the normal product acquired from veal and pork, the development stages which occur within the typical section of production geographically recognized by the executive limitations from the Commune of Bra.
Salsiccia di Bra should be produce with fresh meats originating from Piedmontese farms.
Salsiccia di Bra (or Salciccia di Bra ) is really a traditional product of braidese charcuterie. In Piedmont. producing salsiccia - or salciccia, based on its popular name in dialect - is very varied based on the local food traditions and customs. Probably the most important and singular sausages is Bra sausage, prepared with lean bovine meats and pork fat. Back in the day prepared just with bovine meat, there becoming an important Jewish community in nearby Cherasco that bought their supplies in the Braida market, demanding sausages without pork. This tradition appears to possess occurred official with a Royal Decree issued following a Albertino Statute, which authorised Bra butchers to make use of bovine meat within the preparation of fresh sausage, the only real situation in Italia. forbidding the development bovine sausage through the territory (INSOR, Atlante dei prodotti tipici: I salumi, 1989 erectile dysfunction). Lastly, with regards to growing the need for salsiccia di Bra, the Consorzio di tutela e valorizzazione della Salsiccia di Bra began, creating and registering a collective trademark in the Chamber of Commerce you can use exclusively by local producers who undertake to create sausage in compliance using the conventional methods suggested for a particular disciplinary regulation.
Consorzio di Tutela e Valorizzazione della Salsiccia di Bra
c/o ASCOM (Associazione Commercianti Braidesi)
Piazza Giolitti, 8 - 12042 Bra (CN)
Tel. 0172 413030
Fax 0172 422594
E-mail: info@salcicciadibra.it
Internet: world wide web.salcicciadibra.it