Mountain Flavours
Trentino Alto Adige & egrave; a region rich in culinary traditions: good wine, typical dishes made with genuine raw materials and traditional recipes. Among the many old recipes of charcuterie tradition of Val di Non, stands out the mortandela, a sausage with a unique taste.
Saturday 5 March 2016 3 minutes reading time
Families in the valley, it was customary to buy a piglet at the Fair of the Saints and raise it for about twelve months, with bran, potatoes and hay. To produce the mortandela tradition says that you are using meat from pigs that weigh no more & ugrave; 220 pounds. To achieve this tasty sausage were used parts of pork with little fat, including liver.
Processing mortandela & egrave; still craft: the meats are (shoulder, belly and thigh) deboned, defatted, with gristle and ground. It is then added a spice mix consists of lounge, pepper, allspice, cinnamon, garlic. Quest''impasto are derived from portions weighing about 200 grams each 'one. The meat is rolled into balls by hand and wrapped in pork net. Once formed are left to dry on wooden planks covered with a light layer of buckwheat flour. After a first drying of about 12 hours is passed all''affumicatura with juniper wood and maturing, which can memorize options; vary according to taste.
The mortandela & egrave; perfect to eat fresh, but also to the plate during the summer lilied. On the 'Winter & egrave; custom accompany it with sauerkraut, cabbage and potatoes.
The mortandela smoked & egrave; was rediscovered in recent years become Slow Food around 2000 & egrave; back on the tables of the valley, in the restaurants and in the specialty stores. The wines of the Val di Non are perfect to accompany this unusual sausage, rustic and persistent taste, especially a Trentino Schiava or Trentino Nosiola.
Among the producers: & nbsp;
Butcher Bertagnolli Via Principale, 41 - Tret Fondo (TN) tel. +39 0463 880127 & nbsp; By Massimo Piazza Gourmet Swan, 6 - Coredo (TN) tel. +39 0463 536129
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(Photo: Visitvaldinon)
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