Susianella di Viterbo
Viterbo Susianella
A Viterbo cured meat whose recipe is probably Etruscan and which was well known between the 11th and 15th centuries, when offal-curing became common. It is made of heart, liver, pancreas, belly and cheek along with other cuts, from pigs grown to between 130 and 160 kilos.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Viterbo comune
How it is made
The meat is coarsely ground and seasoned with salt, pepper, chilli, wild fennel and other spices, cased in natural gut and tied by hand. A winter meat by tradition, now made all year.