Preliminary results on some “typified traditional” products obtained from Casertana, a pig autochthonous genetic type

Weight loss was monitored, from preparation to maturation, on the following typified traditional products: ‘capocollo del Sannio’, ‘fiocco del Sannio’, ‘prosciutto stagionato del Sannio’, ‘salame Napoli’, ‘salsiccia del Sannio’, ‘soppressata del Sannio’ obtained from 12 pigs belonging to ‘Casertana’ genetic type. Furthermore on the last three products some quality traits were also determined. ‘Salsiccia del Sannio’ showed the highest weight loss during the first 15 days of the maturation process whereas the ‘soppressata del Sannio’ showed a decrease in weight especially in the following 15 days. The weight loss was more gradual and lower for ‘Capocollo del Sannio’ and ‘fiocco del Sannio’. The ‘soppressata del Sannio’ had higher values of hardness, cohesiveness, springiness and chewiness, whereas the salsiccia had the lowest values.