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Simple Summary  The Cinisara is a Sicilian breed raised on pasture to produce the Caciocavallo Palermitano cheese. Even if it is penalized by competition with meat breeds, characterized by higher growth rate and yield, the production of fresh meat represents a considerable added value for the smallfarms. The meat of Cinisara is not appreciated, despite having a high content of iron, vitamin E, conjugated linoleic acid (CLA), and low content of lipids and cholesterol, above all due to incorrect management of the supply chain phases that negatively affects the quality of the final product. Alternative production such as bresaola and salami could contribute to the enhancement of Cinisara meat. The present study investigated the fatty acid profile of salamis produced by processing the meat of young bulls and adult cows with the addition of lard pork to provide additional information to that reported in a previous experiment on physicochemical and sensory properties. The results suggest the possibility of producing cured meats with Cinisara meat, even if the addition of pork lard mitigates some favorable effects deriving from the livestock system of this breed, based on grazing. Further studies should be conducted to investigate the possibility of making cured meats with beef only.    Abstract  In autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC) of Cinisara breed. The products were manufactured by adding 20% of pork lard. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat. The salami from GB showed higher polyunsaturated FA content ( p  ≤ 0.01) and, in particular, a higher level of linoleic acid ( p  ≤ 0.05), than from other animal categories. Salami made from AC meat showed lower polyunsaturated/saturated FA ratio ( p  ≤ 0.05), but a better  n-6 / n-3  ratio compared to HB ( p  ≤ 0.05), due to the lower content of linoleic acid. Multivariate analysis showed an important influence of animal category on FA composition due to age, feeding system and meat fat content of animals, despite the addition of lard.

Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle