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Mrke: Mare Puro
This tuna salami is a typical Sicilian product of Trapani. It is also called Ficazza di Tonno .
FICAZZA (tuna salami) : The tuna meat is carefully separated from the bones, chopped and seasoned with salt and pepper. Then the mixture is pressed in a causing. Just like a classic salami made from pork. The Salamis are laid out on a table, sprinkled with salt and pressed for about 20 days. They are then left to dry in a well ventilated place for about 20-40 days. At this time the salami has a dark brown color and will be vacuum-packed. This prevents the drying of the tuna salami. These can be stored in the refrigerator for up to one year.
The production of this salami goes back to a long tradition , so that one can not determine exactly when it was invented. Enjoy the salami sliced with a little olive oil and lemon to rustic white bread.
It also tastes good as a pasta sauce "Carbonara Marina" in which the tuna salami is used instead of the bacon.
This tuna salami is a typical Sicilian product of Trapani. It is also called Ficazza di Tonno .
FICAZZA (tuna salami) : The tuna meat is carefully separated from the bones, chopped and seasoned with salt and pepper. Then the mixture is pressed in a causing. Just like a classic salami made from pork. The Salamis are laid out on a table, sprinkled with salt and pressed for about 20 days. They are then left to dry in a well ventilated place for about 20-40 days. At this time the salami has a dark brown color and will be vacuum-packed. This prevents the drying of the tuna salami. These can be stored in the refrigerator for up to one year.
The production of this salami goes back to a long tradition , so that one can not determine exactly when it was invented. Enjoy the salami sliced with a little olive oil and lemon to rustic white bread.
It also tastes good as a pasta sauce "Carbonara Marina" in which the tuna salami is used instead of the bacon.
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