Salsicce are pork sausages made in Italy. They can be eaten raw or cooked. Raw fresh sausage is typically spread on slices of white bread. After the raw sausage has been aged for a few months it can then be sliced and served in the same manner. Salscicce are sometimes cooked and served as a second course (secondo) following a plate of pasta.
Salicce can be preserved by hanging the pork links in the cellar (cantina) of one’s home or by placing them in olive oil in a sealed glass jar as below:
It has been said that the best salsicce in the world come from the small village of Valle San Giovanni, a frazione (suburb) of the provincial capital of Teramo in Italy’s rugged Abruzzo Region. The salsicce of Valle San Giovanni are made in the traditional Teramo manner using only fresh pork and local spices. These salsicce are sometimes flavored with sage (salvia) and a bit of salt. Valle San Giovanni is also well known as the home of Casale, a villa frequented by individuals looking for the finest in a truly authentic Abruzzo experience.
