Italian Salami
Sardinia - Sardegna

Typical salami from Sardinia include:

Salsiccia Sarda	Pork	Sausage made from coarsely ground pork shoulder and belly; it is flavored with salt, pepper, and garlic, with the possible addition of chili and other spices, then stuffed into a casing, formed into a horseshoe shape, and aged at least 3 weeks. Sometimes smoked, it is grilled when fairly young or eaten raw when aged long enough.
Sanguinacci	Pork	Pork blood sausage featuring sugar, raisins, herbs like thyme and mint, Pecorino, chopped boiled chard, and more. Often spread on pane carasau, because they are soft even after boiling.
Su Zurette	Lamb or sheep	Blood sausage flavored with mint and Pecorino. Often spread on pane carasau, because they are soft even after boiling.

The Sardinia salami on this page are for sale at: not available (due to FDA regulations they do NOT ship to the USA).