Salsiccia di polmone*

Salsiccia di polmone, also known as lung sausage, is a traditional cured meat product from the Campania region in Italy. It is made using pork lung, which is minced and mixed with various spices and seasonings. The mixture is then stuffed into natural casings and left to dry and cure for a specific period of time.

This unique sausage is mainly produced in the towns and communes of Campania, such as Naples, Salerno, Avellino, and Benevento. These areas have a long-standing tradition of producing high-quality cured meats, and salsiccia di polmone is one of the specialties that have gained recognition.

The production of salsiccia di polmone is regulated by the Protected Designation of Origin (PAT) recognition, which ensures that the sausage is made according to specific specifications. These specifications include the use of pork lung as the main ingredient, the addition of specific spices and seasonings, and the traditional curing process. This recognition guarantees the authenticity and quality of the product.

One popular recipe using salsiccia di polmone is “Salsiccia e Friarielli.” This dish combines the sausage with a type of leafy green vegetable called friarielli, which is similar to broccoli rabe. The sausage is cooked with garlic and chili flakes, then served with the sautéed friarielli and crusty bread.

Another delicious recipe is “Salsiccia e Patate.” In this dish, the sausage is cooked with potatoes, onions, and rosemary. The flavors meld together as they simmer, creating a hearty and comforting meal.

Sources:
– “Salsiccia di polmone” – www.prodottitipici.campania.it
– “Traditional Italian Sausages: Salsiccia di polmone” – www.italianfoodexcellence.com