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In Europe Mediterranean, Italy particularly, there is a long tradition of cured products made from pork meat. The products obtained from meat of native pigs and described as typical are often linked to ancient local traditions and the technical processing / preparation used can influence the final properties. During the survey, some of the techniques employed in the preparation of traditional salumi made from meat of Nero Siciliano and Sarda breed were analyzed. The preparation of salami and sausages was conducted at some artisan laboratories located in the traditional area of Sicily (Nebrodi mountains) and Sardinia, according to techniques in use in rural traditions. The mixtures were prepared manually and the temperature and humidity were influenced by seasonal variability and the locality of seasoning. The conservation of the peculiarities of the salami and sausages has required the identification and quantification of those properties that better describe the characteristics of these products: the characteristics of the formulations, the type of process, the chemical and microbiological characteristics and the local traditions. [ABSTRACT FROM AUTHOR]

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Roasted piglet (Porcheddu) is one of the most appreciated traditional Sardinian dishes obtained from suckling animals slaughtered at 8-12 kg of body weight (BW). The traditional cooking method is timeconsuming; this dish is eaten only when there is enough time for its preparation (cooking time of about 2 h). The Porcheddu is appreciated by both local and foreign consumers and there is also an increasing interest, for this traditional dish, by extra regional consumers and markets. Actually, since the occurrence of African swine fever (ASF), the trade of pigs and pig meat products is not permitted from Sardinia. The Council Directive 2002/99/EC provided a derogation for states member to authorize the production, processing and distribution of products of animal origin when a Heat treatment at a minimum temperature of 80°C, which must be reached throughout the meat is applied. The overall framework of this study was to evaluate an innovative process to obtain a traditional dish the Porcheddu suitable to achieve extra-regional markets and meet the demand of modern consumers and to assess the effect of carcass weight on the processing yield of suckling piglets, thermally treated, to obtain a ready-to-eat roast dish. [ABSTRACT FROM AUTHOR]