Bra sausage (in Piedmontese sautissa ëd Bra) is a sausage recognized as an Italian Traditional Agri-food Product (P.A.T.).[1] The sausage is produced in Piedmont, exclusively in the city of Bra, by butchers associated with the Consortium for the Protection and Enhancement of Bra Sausage.
 Raw Bra sausage | |
| Alternative names | sautissa ëd Bra |
|---|---|
| Course | sausage |
| Place of origin | Italy |
| Region or state | Piedmont. |
| Serving temperature | Warm |
| Main ingredients | lean beef, spices, pork belly |
Origins edit
The Bra sausage was once produced without using pork fat and was mainly intended for the Jewish community of Cherasco, which supplied itself with meat at the nearby market of Bra. As members of the Jewish religion, they were prevented from consuming pork-based sausages.[2] A royal decree of 1847[3] acknowledged the Braidese custom allowing the butchers of the municipality to produce fresh beef sausage, which was prohibited in the rest of the country.[2]
Preparation edit
The sausage is prepared with lean beef (70-80%) and pork fat for the remainder.[4]
Consumption edit
Bra sausage can be eaten both cooked (in particular on the grill) and raw in the fresh state,[3] in this case often as appetizer or as a topping for pizza and crostini.
References edit
- ^ Ministrero delle politiche agricole alimentari e forestali (2012). "Decreto 7 giugno 2012. Dodicesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionali". Gazzetta Ufficiale della Repubblica Italiana.
- ^ a b "La Storia". Consorzio di valorizzazione e tutela della salsiccia di Bra. Archived from the original on 15 April 2016. Retrieved 30 April 2021.
- ^ a b "SALSICCIA DI BRA". Piemonte Agri Qualità.
- ^ Maurizio Bertera, "Dalle Alpi alla Sicilia C'è un pane e salumi per tutti", su Il Giornale 4 May 2019, p. 29