Salsiccia (Campania)

Salsiccia is a term often used as a universal name for different types of fresh Italian sausages made with minced or ground meat flavored with spices, then stuffed into a natural pork or sheep casing. Throughout the region of Campania, salsiccia is produced in many varieties – it can be made with a mixture of lean or fatty cuts of pork, enriched with pancetta or lard, or it can be made exclusively with offal. Most common flavorings include salt, pepper or fennel, but cinnamon, cloves, nutmeg, or pepperoncini are also used. Especially renowned are the varieties with locally bred pork, made by following ancient recipes and procedures, which are therefore recognized as traditional Italian agricultural food products such as salsiccia affumicata, salsiccia del Cilento, salsiccia del Vallo di Diano, salsiccia di polmone or salsiccia rossa di Castelpoto.