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Meat from Italy
Salame S. Angelo is a Sicilian PGI salami, made from fresh pork cut by knife tip or into 12 mm cubes, with sea salt, half-ground black pepper and potassium nitrate, and no more than 20 % fat. It is stuffed into natural pig casing and matured for at least 30 to 60 days, by size, in rooms aired from outside, where it gains a whitish dusting of mould. At the end its pH is 5.1–6.2.
| Pork, cut by knife tip or into 12 mm cubes80 % meat, 20 % fat (fat at most 20 %) | Never frozen; chilled at 0 to +4 °C for no more than six days after slaughter[eu-sangelo-2007][daquino2009] |
| Sea salt (sodium chloride)3 ± 0.2 % (2.8–3.2 %) | [daquino2009] |
| Half-ground black pepper0.25 ± 0.04 g/kg | [daquino2009] |
| Potassium nitrate (E252)0.2 g/kg | [daquino2009] |
| Natural pig casing | Rectum (cularino), small and large colon (sottocularino), caecum (sacco) or the part next to the caecum (fellata)[daquino2009] |
Total time across the recorded steps: 30 days
What changes: The pork is cut into small pieces with the tip of a knife
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salame S. Angelo is a Sicilian PGI salami, made from fresh pork cut by knife tip or into 12 mm cubes, with sea salt, half-ground black pepper and potassium nitrate, and no more than 20 % fat. It is stuffed into natural pig casing and matured for at least 30 to 60 days, by size, in rooms aired from outside, where it gains a whitish dusting of mould. At the end its pH is 5.1–6.2. Made in 4 steps over 30 days. The longest step, dry and mature in outside air, takes at least 30 days (D'Aquino S. 2009). Salt is 2.8–3.2 % (D'Aquino S. 2009).
| Main step | at least 30 daysSet[daquino2009] | Dry and mature in outside air |
|---|---|---|
| Temperature | 0–4 °CSet[eu-sangelo-2007] | Chill and cut the meat |
| Salt | 2.8–3.2 %Reported[daquino2009] | Season |
| Acidity | pH 5.1–6.2Set[eu-sangelo-2007][daquino2009] | Dry and mature in outside air |
Salame S. Angelo uses only salt, pepper and nitrate, with no lard, and is matured in rooms aired with the valley's outside air. The type of casing sets its name, size and minimum maturing time.
The specification sets the finished pH at 5.1–6.2 and water activity at 0.81–0.96, bans frozen meat and limits chilled storage of the meat to six days. These are figures for controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Every number is labelled with how it is known. How this atlas is made
The PGI application cites sales invoices for Salame S. Angelo dating back to 10 January 1982. Italy granted the name transitional national PGI protection, published in the Gazzetta Ufficiale on 29 January 2004, and it was registered as an EU PGI in 2008 (Regulation (EC) No 944/2008).
