Sardinian salami and cold cuts

The art of Italian salami has several different historical roots. Processing techniques vary from area to area; small-scale preparation belongs to the Phoenician-Punic area, hence Sardinia. Pork is the main ingredient in the preparation of salami products, and from very ancient times, true connoisseurs have always praised its quality. Hence it plays a key role in the history of all peoples, and was indeed in ancient times one of the most important resources of the villages.

Cured hams, shoulders of pork and bacon became goods for barter in place of money. The importance of the pig was such that in the Middle Ages the woods and forests were assessed on the basis of their capacity to provide food for these animals. Smeralda has chosen typical salami and cold cuts, including cured Ham, Traditional dry Sausage, Bacon, Pig’s Cheek and Mustela or Loin.