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| Slow Food Foundation for Biodiversity |
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02/10/2009 |
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Two new Presidia in Italy
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The list of Italian Presidia is extended with the entry of two new products: Viterbo Susianella (Lazio) and Castelpoto Red Sausage (Campania). These two cured meat products join an impressive number of existing Slow Food Presidia dedicated to the traditions of Italian pork butchery.
 Viterbo Susianella is prepared using a recipe that dates back to Etruscan times and reached great popularity between the eleventh and fifteenth centuries when use of offal became widespread (it uses pork heart, liver, pancreas, belly, jowl and other pork offcuts). There remains just one butcher who still makes Susianella according to the original recipe, increasingly difficult to find on the market: the Presidium has been established to encourage other butchers to join the project.
 Traditions have been maintained in the case of the Castelpoto Red Sausage. This salami is produced in a small village in the Caudina valley on the slopes of Mount Taburno which remained isolated until the 1950s, helping traditional customs to be protected. The red sausage is prepared using selected pork cuts, bacon and bacon fat which have been coarsely minced and then seasoned with locally-grown sweet or spicy pepper powder. All the families in Castelpoto make the sausage, but only the product produced by the five-member Consortium can guarantee complete traceability of the whole chain. The consortium was created in 2007 to protect this traditional sausage and control its production with rules specifying the exact requirements, including the feed used for the pigs (strictly GM-free, locally grown cereals and forage).
For further information, consult the Italian Presidia website:
www.presidislowfood.it
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