{"id":26217,"date":"2022-03-16T21:48:08","date_gmt":"2022-03-16T20:48:08","guid":{"rendered":"https:\/\/www.valmivola.com\/prodotti-tipici\/salami-from-the-terre-di-frattula-castel-colonna-di-trecastelli\/"},"modified":"2024-05-28T13:21:55","modified_gmt":"2024-05-28T11:21:55","slug":"salami-from-the-terre-di-frattula-castel-colonna-di-trecastelli","status":"publish","type":"tipicita","link":"https:\/\/www.valmivola.com\/fr\/produits-typiques\/salami-from-the-terre-di-frattula-castel-colonna-di-trecastelli\/","title":{"rendered":"Salami de la Terre di Frattula, Castel Colonna di Trecastelli"},"content":{"rendered":"<p>Dans la partie nord de la <strong> Marche <\/strong> un cochon indig\u00e8ne appel\u00e9 \u00ab\u00a0<strong> cochon de Frattula <\/strong>\u00a0\u00bb est \u00e9lev\u00e9, dont on obtient le salami homonyme, typique des territoires de Senigallia, Monterado, Corinaldo , Ripe, Castel Colonna, r\u00e9unis dans l\u2019association <strong> \u00ab\u00a0Terre di Frattula\u00a0\u00bb.<\/p>\n<p>La pr\u00e9paration de ce salami n\u00e9cessite que seules l\u2019\u00e9paule, les garnitures de jambon, le fond, la viande maigre hach\u00e9e ou la viande, le jambon, les morceaux de lard de gorge et les morceaux de lard de dos soient utilis\u00e9s.<\/p>\n<p>La viande est soigneusement nettoy\u00e9e des parties cartilagineuses et grasses, sal\u00e9e de sel de mer, puis des grains de poivre et du vin rouge aromatis\u00e9 \u00e0 l\u2019ail et au thym sauvage ou \u00e0 d\u2019autres \u00e9pices v\u00e9g\u00e9tales sont ajout\u00e9s.<\/p>\n<p>Le m\u00e9lange est hach\u00e9 avec une grande extrudeuse et les lardons sont ajout\u00e9s avant de proc\u00e9der \u00e0 la farce, pour laquelle un boyau doux est utilis\u00e9, pel\u00e9, lav\u00e9 et aromatis\u00e9 avec du vin ou des solutions compos\u00e9es d\u2019eau et d\u2019anis, d\u2019eau et de vinaigre de vin ou de vin chaud.<\/p>\n<p>Apr\u00e8s avoir nou\u00e9 les extr\u00e9mit\u00e9s du salami Frattula \u00e0 la main avec une ficelle de fibre v\u00e9g\u00e9tale, il est laiss\u00e9 s\u00e9cher pendant un ou deux jours et assaisonn\u00e9 pendant une p\u00e9riode de deux \u00e0 trois mois, selon son poids et sa taille.<\/p>\n<p>Cette r\u00e9gion typique des Marches a une forme cylindrique, rugueuse au toucher, une couleur plus ou moins brun fonc\u00e9 et est normalement recouverte d\u2019une l\u00e9g\u00e8re patine de moisissure blanc gris\u00e2tre.<\/p>\n<p>Une fois coup\u00e9e, la tranche semble homog\u00e8ne et compacte, avec un grain moyen-fin, de couleur rouge fonc\u00e9, avec des fragments de graisse blanche r\u00e9partis uniform\u00e9ment dans la masse charnue.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans la partie nord de la Marche un cochon indig\u00e8ne appel\u00e9 \u00ab\u00a0 cochon de Frattula \u00a0\u00bb est \u00e9lev\u00e9, dont on obtient le salami homonyme, typique des territoires de Senigallia, Monterado, Corinaldo , Ripe, Castel Colonna, r\u00e9unis dans l\u2019association \u00ab\u00a0Terre di Frattula\u00a0\u00bb. La pr\u00e9paration de ce salami n\u00e9cessite que seules l\u2019\u00e9paule, les garnitures de jambon, le [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":26218,"parent":0,"menu_order":0,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-26217","tipicita","type-tipicita","status-publish","has-post-thumbnail","hentry","territorio-trecastelli"],"acf":{"profilo":[{"value":"Bongustaio","label":"Bongustaio"},{"value":"Curioso","label":"Curioso"}],"miniatura":{"ID":5535,"id":5535,"title":"salame-terre-di-frattula","filename":"salame-terre-di-frattula.jpg","filesize":150855,"url":"https:\/\/www.valmivola.com\/wp-content\/uploads\/2022\/03\/salame-terre-di-frattula.jpg","link":"https:\/\/www.valmivola.com\/fr\/itinerari\/tutti-in-pista-itinerario-del-gusto\/salame-terre-di-frattula\/","alt":"","author":"1","description":"","caption":"","name":"salame-terre-di-frattula","status":"inherit","uploaded_to":5506,"date":"2022-03-16 18:40:42","modified":"2022-03-16 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