Cularino
- Weight
- 700–1,500 g
- Minimum curing
- 50 days
Salame Sant'Angelo di Brolo
Salame S.Angelo IGP is a coarse-cut pork salame made only in Sant’Angelo di Brolo, Sicily, and enclosed in natural pork casing.
- Meat
- Pork
- Where it is made
- Sant’Angelo di Brolo municipality
- Protection
- IGP
- Cut
- Knife-cut or a specified 12 mm dicer
The casing gives each format its name
The specification lists four formats with different weights and minimum curing times.
Sottocularino
- Weight
- 200–700 g
- Minimum curing
- 30 days
Sacco
- Weight
- 1,000–3,500 g
- Minimum curing
- 60 days
Fellata
- Weight
- 300–600 g
- Minimum curing
- 30 days
| Cularino | Sottocularino | Sacco | Fellata | |
|---|---|---|---|---|
| Weight | 700–1,500 g | 200–700 g | 1,000–3,500 g | 300–600 g |
| Minimum curing | 50 days | 30 days | 60 days | 30 days |
Cut rather than finely ground
The specification calls for knife-cut meat and fat, while allowing a dicing machine with a 12 mm square-hole plate. The mixture uses sea salt, coarsely broken black pepper and potassium nitrate. The casing must be pork intestine; the specification prohibits the addition of lard. Production and curing both take place within Sant’Angelo di Brolo.
