Tuna salami

It is dark brown and has a very decisive flavour. It is prepared with the small pieces of tuna that are joined to the bones and the skeleton. This meat is minced, seasoned with sea salt and black pepper, pressed and dried naturally. It has always been a traditional Trapanese antipasto, called ficazza. It is eaten cut into slices and dressed with extra virgin olive oil. It is also excellent in a ‘carbonara’ where cut into cubes it takes the place of guanciale (bacon taken from the pig’s cheeks).