Samurchio is a traditional dish from the Campania region in Italy. It is a type of sausage made from pork meat, fat, and spices, which is then stuffed into natural casings and aged for a certain period of time. This delicious delicacy can be found in various towns and communes of Campania, including Naples, Salerno, Avellino, and Benevento.
One of the towns where Samurchio is particularly famous is Naples. Here, it is often enjoyed as a street food, grilled and served on a crusty roll with a drizzle of olive oil. Another town where Samurchio is popular is Salerno, where it is often served as part of a traditional antipasto platter, alongside other cured meats and cheeses.
To make Samurchio, the pork meat is first ground and mixed with spices such as fennel seeds, black pepper, and garlic. The mixture is then stuffed into natural casings and left to age for a specific period of time, usually around 2-3 months. The aging process gives the sausage its distinct flavor and texture.
Samurchio is recognized as a traditional agri-food product (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies. This recognition ensures that the product is made according to specific specifications and traditional methods, preserving its authenticity and quality.
Sources:
– “Samurchio: il salame di Napoli” – https://www.agrodolce.it/2019/02/20/samurchio-salame-napoli/
– “Samurchio di Salerno” – https://www.cucinaregionale.it/prodotto-tipico/samurchio-di-salerno/