Salsicciotti di Laterza
PAT - Traditional Agricultural Food Product
Place of Origin
Salsicciotti di Laterza are sausages made with chopped beef trimmings. They are of reddish colour and have a characteristic aroma.
They are produced in the territory around the town of Laterza and listed as a Traditional Agricultural Food Product (PAT) of Puglia.
The beef trimmings are first finely chopped and then seasoned with parsley, salt, pepper and water.
The mixture is stuffed into sheep guts, previously cleaned and processed.
Salsicciotti di Laterza require slow cooking both on a grill and in a wood-fired oven. Cooking time should not exceed 15 minutes.
Every year in early August, is held in Laterza the "Sagra della carne arrosto", organized by the of Laterza Butchers Association. It is an opportunity to taste, not only this famous and tasty sausage, but also many other typical local products.
Pairing
Salsicciotti can be paired well with Negroamaro Terre d'Otranto DOP or Rosso Canosa DOP.
Meat and Salami of Puglia
- Bombette (PAT)
- Capocollo of Martina Franca (PAT)
- Carne arrosto di Laterza (PAT)
- Carne Podolica (PAT)
- Cervellata di Toritto (PAT)
- Fegatini di Laterza (PAT)
- Lardo di Faeto (PAT)
- Muschiska (PAT)
- Pancetta arrotolata di Martina Franca (PAT)
- Prosciutto di Faeto (PAT)
- Pzzntell (PAT)
- Salsiccia a punta di coltello dell'Alta Murgia (PAT)
- Salsiccia alla salentina (PAT)
- Salsiccia dell'Appennino Dauno (PAT)
- Salsicciotti di Laterza (PAT)
- Soppressata dell'Appennino Dauno (PAT)
- Soppressata di Martina Franca (PAT)
- Tocchetto di Lucera (PAT)
- Torcinelli (PAT)
- Zampina di Sammichele di Bari (PAT)
