Salame Triestino
Trieste’s pork-salame traditions include Bajta Salež’s Karst example, made with pork, lard, spices and wine.
- Animal
- Pork
- Producer example
- Bajta Salež, Sgonico, Trieste
- Producer’s maturation
- About three months
- Seasoning at Bajta
- Sea salt, spices and wine
A salame from the Trieste Karst
Bajta mixes ground pork and lard, fills a calibrated casing and ties it by hand. The producer describes maturation in natural rooms about ten meters underground. Its recipe also lists potassium nitrate. These are Bajta’s methods, rather than a uniform Trieste recipe.
