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Pastìn, cured meats, sausages

The pig, “piggy bank of the farmer”, is the animal of which you do not throw anything away. Even in the territory of Belluno, pork is especially turned into meat sausages to store for long or short maturation.

One of the most typical products of Belluno is pastìn, pork, beef and lard minced, flavored with spices, and then grilled. This product can be enjoyed at all the town fairs organized during the year, served with polenta or between two slices of toasted bread.

Products with a long aging period – about six months – are called “saladi” (salted), cured meats of medium-size, similar to salami. Traditionally made with the best meat, including thigh, and the so-called “noble fat”, both minced with the addition of beef, pepper and wine. Great to be enjoyed on any occasion with sliced bread or polenta, but also simply cooked in a pan with vinegar.

Of long aging are also “ossocolli” (air-cured pork meat), fragrant and delicious sausages made with lean and fat meat between the neck and the first vertebrae, “saladi investidi”, containg the whole piece of thread, lard and bacon used to flavor soups and stews, potates, sauerkraut or herbs.

In the Alpago territory are produced sausages made with mixed pork and horse meat or pork and donkey meat. Recently in Cadore was introduced the production of speck (a type of smoked ham), according to the tradition of the nearby South Tyrol.

Sausages that need a short aging are the “figadet”, small sausages made with fat and offal, flavored with wine, pine nuts and raisins, served with a tasty sauce called “scott” with milk and corn flour. Other typical products are “musetto” and “scorzet”, big sausages with minced pork rind, boiled and served with beans, cabbage or sauerkraut.

Sausages in Belluno are called “luganeghe” and are grilled or fried.

All these products are included in the “Carta Qualità” of the Dolomiti Bellunesi National Park (a ciucuit including and recommending to tourists and residents the facilities and products more deeply linked to the “Park system”).

Socio Fondatore

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Prosciutto di cervo (foto G. Maggiolini)
Pastin, polenta e funghi (foto G. Maggiolini)
Pastin, formaggio Schiz e polenta (foto G. Maggiolini)

Pastìn, cured meats, sausages

Pastin, polenta and mushrooms (photo G. Maggiolini)

The pig, “piggy bank of the farmer”, is the animal of which you do not throw anything away. Even in the territory of Belluno, pork is especially turned into meat sausages to store for long or short maturation.

One of the most typical products of Belluno is pastìn, pork, beef and lard minced, flavored with spices, and then grilled. This product can be enjoyed at all the town fairs organized during the year, served with polenta or between two slices of toasted bread.

Products with a long aging period – about six months – are called “saladi” (salted), cured meats of medium-size, similar to salami. Traditionally made with the best meat, including thigh, and the so-called “noble fat”, both minced with the addition of beef, pepper and wine. Great to be enjoyed on any occasion with sliced bread or polenta, but also simply cooked in a pan with vinegar.

Of long aging are also “ossocolli” (air-cured pork meat), fragrant and delicious sausages made with lean and fat meat between the neck and the first vertebrae, “saladi investidi”, containg the whole piece of thread, lard and bacon used to flavor soups and stews, potates, sauerkraut or herbs.

In the Alpago territory are produced sausages made with mixed pork and horse meat or pork and donkey meat. Recently in Cadore was introduced the production of speck (a type of smoked ham), according to the tradition of the nearby South Tyrol.

Sausages that need a short aging are the “figadet”, small sausages made with fat and offal, flavored with wine, pine nuts and raisins, served with a tasty sauce called “scott” with milk and corn flour. Other typical products are “musetto” and “scorzet”, big sausages with minced pork rind, boiled and served with beans, cabbage or sauerkraut.

Sausages in Belluno are called “luganeghe” and are grilled or fried.

All these products are included in the “Carta Qualità” of the Dolomiti Bellunesi National Park (a ciucuit including and recommending to tourists and residents the facilities and products more deeply linked to the “Park system”).

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