The strain sausage, a section of Etna oak trunk that has very dry wood due to the volcanic soils. This main feature of preparation has earned it the recognition of a Slow Food Presidium.
The basic ingredient is a mix of thigh cuts, bacon, bacon, lard and capocollo, which are shredded into very small pieces with the “partituri” (a local knife) and then kneaded by hand and seasoned with salt, black pepper and seeds. of wild fennel harvested on Etna.
The mixture is stuffed into natural casing and binds with string, forming sausage strings about two meters long.
The most classic recipe is grilled sausage with “caliceddi”, a spontaneous vegetable spread on the slopes of Mount Etna, which is blanched and put in a pan.
