Dry-Cured Sausage

Prepared after a careful selection of ingredients, they are made with the shoulder and the rump fat of our pigs. As tradition dictates, the mixture of meat and fat ground together is flavoured with garlic, salt and pepper. They are slowly dried for about 3 weeks, hung in the classic chain of sausages tied with food-grade string.

The choice of meats and the slow curing make the product compact, but with a medium-soft heart, still juicy and fresh to the bite, with an intense aroma of cured meat and pepper, but a delicate, almost sweet flavour, spicy as it is.

Visually they have a dark red colour on the outside tending to brown; inside, also because of the coarse grind, they are very variegated between the white of the fat and the ruby red of the lean.

They are perfect just as they are, simply sliced and served as a starter. They lend themselves to pairing with semi-aged or spreadable cheeses with an intense flavour, or perhaps with fresh broad beans or artichoke salad. Cooked, they can be stirred into risottos with mushrooms, pumpkin or cheeses, or served diced on hot polenta. Perfect with onion chutney, or on a crostino with our honey together with melted fresh pecorino.