Bra sausage
{{Short description|Sausage produced in Bra, Piedmont, Italy}}
{{Use dmy dates|date=May 2024}}
{{Infobox food
| name = Bra sausage
| image = Salsiccia di bra.jpg
| image_size =
| caption = Raw Bra sausage
| alternate_name = Sautissa ëd Bra
| country = Italy
| region = Piedmont
| creator =
| course = Sausage
| type =
| served = Warm
| main_ingredient = Lean beef, spices, pork belly
| minor_ingredient =
| variations =
}}
Bra sausage ({{langx|it|salsiccia di Bra}}; Piedmontese: sautissa ëd Bra) is a sausage recognized as a {{lang|it|prodotto agroalimentare tradizionale}} (PAT).{{cite news
|title = Decreto 7 giugno 2012. Dodicesima revisione dell'elenco nazionale dei prodotti agroalimentari tradizionali
|author= Ministrero delle politiche agricole alimentari e forestali
|publisher= Gazzetta Ufficiale della Repubblica Italiana
|year= 2012
|url=http://www.gazzettaufficiale.it/guridb/inviapdfservlet?service=1&datagu=2012-06-20&nomepdf=2012062012A0674099990010050.pdf&tmstp=1350967715611
}} The sausage is produced in Piedmont, exclusively in the comune (municipality) of Bra, by butchers associated with the [http://www.salsicciadibra.it/ Consortium for the Protection and Enhancement of Bra Sausage].
Origins
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. A royal decree of 1847{{cite web|url=http://www.piemonteagri.it/qualita/it/prodotti/carni-fresche-e-preparazioni/133-salsiccia-di-bra?highlight=WyJzYWxzaWNjaWEiLCJicmEiXQ==|title=SALSICCIA DI BRA|website=Piemonte Agri Qualità}} acknowledged the Braidese custom allowing the butchers of the municipality to produce fresh beef sausage, which was prohibited in the rest of the country.{{cite web|url=http://www.salsicciadibra.it/page.aspx?menu_id=27|title=La Storia|website=Consorzio di valorizzazione e tutela della salsiccia di Bra|access-date=30 April 2021|archive-date=15 April 2016|archive-url=https://web.archive.org/web/20160415014851/http://www.salsicciadibra.it/page.aspx?menu_id=27|url-status=dead}}
Preparation
The sausage is prepared with lean beef (70–80%) and pork fat for the remainder.Maurizio Bertera, "Dalle Alpi alla Sicilia C'è un pane e salumi per tutti", su Il Giornale 4 May 2019, p. 29
Consumption
See also
{{Portal|Italy|Food}}