68. Maranola sausage with coriander
History
The history of Maranola coriander sausage is not easy to outline. In fact, it has always permeated the aspects of domestic and popular life, the rural, social and commercial and herbal aspects of the hilly area of the municipality of Formia within which the Borgo di Maranola lies. It has been produced and marketed by Pietro Tucciarone's butcher's shop in Maranola since 1989. It is used in its fresh or fresh-smoked form in the preparation of sauces and, above all, in combination with sautéed broccoletti. The cured version of Maranola Coriander Sausage has always been used as an appetiser and as a topping ingredient for artisanal pizzas.
The product
Salume made from pork meat and fat, produced in fresh or cured form. The base of the mixture is obtained from shoulder and ham, to which the trimmings of all cuts of the whole pig are added. The meats are cut with a knife point, coarse-gauge 22, and mixed with a seasoning that varies depending on the final sausage. The basic ingredients are salt and coriander for the 'sweet' version, plus chilli for the spicy one. The addition of the spices makes the mixture tasty and fragrant and, in particular, the coriander gives it a sweet and pleasant aroma, as well as ensuring an antibacterial preservative action.