This cured meat is typical of the town of Viterbo, and its recipe probably dates back to the Etruscan period. It became particularly famous between the 11th and 15th centuries, the period when offal processing became more common. Susianella is in fact made from pork heart, liver, pancreas, belly and cheek and other cuts, from pigs allowed to reach a weight between 130 and 160 kilos. The meat is ground coarsely and seasoned with salt, pepper, chili, wild fennel and other spices, then packed in natural pork casings and hand-tied.
Season
Traditionally produced in the winter months like all cured meats, today it is produced year-round.
Though originally from Viterbo and the surrounding rural areas, it is very hard to find authentic Susianella here. The Presidium wants to involve producers who are willing to return to the original recipe, and to avoid the distortions that are currently making some versions of Susianella too similar to ordinary salami.
Production area
Viterbo Municipality
Presidium supported by
Arsial Lazio
Production area
Viterbo Municipality
Presidium supported by
Arsial Lazio
Producers
Agriturismo Il Casaletto
Strada Grottana, 9
Frazione Grotte Santo Stefano
Viterbo
Tel. +39 338 9760016
info@ilcasaletto.it
www.ilcasaletto.it
Fratelli Stefanoni
S.S. Cassia Nord Km 89,700
Viterbo
Tel. +39 338 6755058
stefanonifratelli@libero.it
Sesto Coccia
Via Lega dei Dodici Popoli, 7 D
Viterbo
Tel. +39 348 2215785
info@cocciasesto.it
www.salumificiococcia.it
Agriturismo Il Casaletto
Strada Grottana, 9
Frazione Grotte Santo Stefano
Viterbo
Tel. +39 338 9760016
info@ilcasaletto.it
www.ilcasaletto.it
Fratelli Stefanoni
S.S. Cassia Nord Km 89,700
Viterbo
Tel. +39 338 6755058
stefanonifratelli@libero.it
Sesto Coccia
Via Lega dei Dodici Popoli, 7 D
Viterbo
Tel. +39 348 2215785
info@cocciasesto.it
www.salumificiococcia.it
Slow Food Presidium Producers’ Coordinator
Mauro Stefanoni
Tel. +39 338 6755058
stefanonifratelli@libero.it
Mauro Stefanoni
Tel. +39 338 6755058
stefanonifratelli@libero.it
