Zalzett tal-Malti

Zalzett tal-Malti is a traditional Maltese sausage made from pork, sea salt, black peppercorns, coriander seeds and parsley. It is a popular food item in Malta and is often used in a variety of dishes.

History

The origins of Zalzett tal-Malti can be traced back to the history of Malta. The island's strategic location in the Mediterranean Sea has resulted in a rich and diverse culinary tradition, with influences from Italian, Arabic and British cuisines. The use of pork in Maltese cuisine is a legacy of the island's Christian heritage, as pork is not consumed in Islamic and Jewish dietary laws.

Preparation

Zalzett tal-Malti is made by grinding pork meat and fat together. The ground pork is then mixed with sea salt, crushed black peppercorns, coriander seeds and chopped parsley. The mixture is then stuffed into natural pork casings and left to air dry for several days. The sausages can be eaten raw, but are usually grilled or fried.

Usage

Zalzett tal-Malti is often served as part of a traditional Maltese platter, along with other local delicacies such as bigilla (a paste made from broad beans), ġbejna (a type of cheese), and Maltese bread. It can also be used in pasta dishes, stews, and sandwiches.

See also

• Maltese cuisine
• List of sausages