Baku Kitchen! An independent reference of traditional food

Zalzett tal-Malti

coarse pork sausage with coriander seed and sea salt, fresh or dried

Malta Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Seasoned with coriander seed and black pepper rather than fennel, which sets it apart from Sicilian sausage; sold fresh or sun-dried.

Frequently asked questions

What is Zalzett tal-Malti?

Zalzett tal-Malti is a charcuterie & cured from Malta: coarse pork sausage with coriander seed and sea salt, fresh or dried. Seasoned with coriander seed and black pepper rather than fennel, which sets it apart from Sicilian sausage; sold fresh or sun-dried.

Made with

porkherbsspices

Cooked

cureddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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