Charcuterie and cheeses

Certain parts of the Sardinian landscape remain harsh and wild, and it is in these areas that numerous species of animals are still bred in the time-honoured pastoral tradition.
Millions of sheep still populate the island, which explains why Sardinia is the world's largest producer of pecorino cheese. Pecorino sardo, Fiore sardo and Pecorino romano are all produced in Sardinia and exemplify the islanders' desire to let people discover the complexity of the cheese-making culture here.

Sardinia is also famous for its typical charcuterie. The classic, cylindrical Sardinian sausage is known, appreciated and consumed all round the world.
Other celebrated examples of Sardinian charcuterie include mustela (loin of pork), cured ham, bacon, goat meat and wild boar meat.

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