The limestone walls of the Supramonte above the Oliena vineyards, in Sardinia

Sardinian cured meats · Fiore, Milan

Sardinian cured meats: ham, capocollo, sausage

The Supramonte above the Oliena vineyards (a landscape). Photo Gianni Careddu, CC BY-SA 4.0, Wikimedia Commons

The Sardinian cured meats board, Sardinian ham with roast pecorino and carasau, Sardinian capocollo on culurgiones, Sardinian sausage in the malloreddus: cured meats are part of our land cooking.

Here are the dishes and a few facts, with the source. One thing often forgotten: no Sardinian cured meat has a European designation, and we do not write PDO or PGI where there are none.

A ham and a salami on a wooden board, with pecorino

At Fiore

What you will find with us

On the menu

Paccheri freschi con salsiccia e zucchine bioFresh paccheri with sausage and organic courgettes
Pecorino arrosto con prosciutto sardo e pane carasauRoast pecorino with Sardinian ham and carasau bread
Tagliere di salumi sardiSardinian cured meats board
Malloreddus con salsiccia sarda, pomodorini e pecorinoMalloreddus with Sardinian sausage, cherry tomatoes and pecorino

From the kitchen, according to the market

Capocollo sardo su culurgionesSardinian capocollo on culurgiones

Prices are on the menu at the restaurant.

Ham, capocollo, sausage

Traditional Sardinian ham is washed with vinegar, rubbed with garlic and covered in black pepper. Sardinian sausage has a horseshoe shape. To know what is on the board today, message us on WhatsApp, in English if you prefer.

With bread and cheese

Cured meats go with carasau bread and pecorino. For the oven-roasted pork dish see also porceddu.

Did you know

Stories and facts, with the source

Prosciutto sardo (presuttu)

In Sardinian: presuttu, presutu; presuttu 'e brebei (di pecora)

A traditional Sardinian ham, washed with vinegar, rubbed with garlic and covered in black pepper.

Traditional Sardinian prosciutto is washed with vinegar, rubbed with garlic and covered all over with black pepper. Source: files.regione.sardegna.it
Sardinia also has sheep prosciutto, presuttu 'e brebei. Source: files.regione.sardegna.it

Salsiccia sarda

In Sardinian: satizza, sartizza; loba (Samugheo)

A Sardinian sausage, recognisable by its horseshoe shape.

You can recognise it by its horseshoe shape. Source: files.regione.sardegna.it
In Samugheo it is called loba and the mixture rests overnight in wine (Nuragus, Vernaccia, Malvasia or Mandrolisai). Source: files.regione.sardegna.it

Il tagliere sardo

A traditional Sardinian serving board of local products.

The official list of the traditional products of Sardinia has 279 entries, from musteba (spiced loin) to casu axedu. Source: files.regione.sardegna.it
The island has eight European food designations: three cheeses, lamb, oil, artichoke, saffron and culurgionis. No cured meats. Source: sardegnaagricoltura.it

Frequently asked questions

What people ask us.

Are Sardinian cured meats PDO?

No: Sardinia has eight European food designations, three cheeses, lamb, olive oil, artichoke, saffron and culurgionis, and no cured meat.

What is on the board?

It changes: message us on WhatsApp and we will tell you what is on today.

Where do I find Sardinian sausage?

In the malloreddus with Sardinian sausage, cherry tomatoes and pecorino.

Where can I see the prices?

Prices are not on the website: you will find them on the menu at the restaurant.

How do I book?

On WhatsApp at +39 347 698 8655 (you can write in English) or by phone on +39 02 4895 5382. We are at Via Savona 59, in Milan’s Tortona district.

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