Made following the ancient and traditional family recipe, it is obtained from the best cuts of selected lean meats, such as shoulder, bacon, thigh and lard. It is characterized by the “knife-point” cutting, i.e. into small cubes, of the pork meat which determines a coarse-grained mixture and an optimal flavor of the sausage. This prevents the heat released by the meat grinder from ruining the product. The sausage is then stuffed into completely natural casings with the addition of wild fennel seed. The particular quality of the casing gives important sensorial properties to the sausage, allowing for correct maturation of the product and the acquisition of all its peculiar organoleptic characteristics. Dark red in colour, it is produced both sweet and spicy. Stored in practical vacuum packages, it maintains freshness, flavour, taste and authenticity intact.
