Traditionally, as in many countries, a pig was raised in each family to do all the curing for the year. Without refrigeration, they made it possible to eat meat all winter long, so the Sardinian shepherd took his sausage or pancetta to the mountains, a guarantee of a protein supply that could last for weeks. The pig is therefore very present in Sardinian gastronomy. Who has not already melted in front of a suckling pig on a spit? ...Ayoooo!

The Sardinian Cappocollo,"Su Cappocollo", better known under the name of Coppa in Italian charcuterie, is the very embodiment of this know-how. Pepper, anise, nutmeg, salt ... to obtain this masterpiece, you need no less than 10 different spices, not to mention a good dose of Sardinian white wine with a pronounced taste to give this special flavor. Tying will give it its shape, and hanging drying in an airy place its ripening ... Su menzu!