{"id":11399,"date":"2022-03-16T21:50:25","date_gmt":"2022-03-16T20:50:25","guid":{"rendered":"https:\/\/www.valmivola.com\/tipicita\/salsiccia-matta-di-senigallia\/"},"modified":"2024-05-28T13:22:16","modified_gmt":"2024-05-28T11:22:16","slug":"mad-sausage-from-senigallia","status":"publish","type":"tipicita","link":"https:\/\/www.valmivola.com\/en\/typical-products\/mad-sausage-from-senigallia\/","title":{"rendered":"Mad sausage from Senigallia"},"content":{"rendered":"

It is a sausage <\/strong> produced exclusively in some butchers in the historic center of Senigallia <\/strong>.<\/p>\n

It seems that it was already present in the nineteenth century as a gift from local butchers to their customers to flavor the broth for Christmas lunch <\/strong>.<\/p>\n

The \u201cmatta\u201d sausage <\/strong> (where the term matta stands for different) is a hand-smoked cured meat with mixed beef and pork.<\/p>\n

The salami is prepared with a prevalence of 70% cow’s meat with pork and lard of the same which is seasoned with salt, pepper and wine or cognac (some also add spices) and then cooked in a special oven called “fornacella”, in refractory brick , powered exclusively by oak charcoal from piobbico.<\/p>\n

Tradition has it that the sausage is then boiled in Christmas broth with tortellini and served boiling hot cut into rounds with the boiled meat.<\/p>\n","protected":false},"excerpt":{"rendered":"

It is a sausage produced exclusively in some butchers in the historic center of Senigallia . It seems that it was already present in the nineteenth century as a gift from local butchers to their customers to flavor the broth for Christmas lunch . The \u201cmatta\u201d sausage (where the term matta stands for different) is 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