It was once considered a typically seasonal product, today with the breeding and industrialization in the slaughter of pigs, it is considered one of the widely consumed foods.

It is prepared using pieces obtained from shoulders, pancettoni and from the trimming of the loins and hams. The meat is finely chopped together with the fat in equal parts, salted, peppered, seasoned with different aromas and stuffed into the bound natural casing.

It is eaten cooked after 24 hours or aged for 20/30 days. The characteristic local and natural flavor and the fragrance of our sausage, appreciated by all types of traditional cuisine, is obtained thanks to a processing with exclusively fresh national first quality pork, paying particular attention to the mixture of pure drugs and natural essences.


Storage Temperature

0° C/+4° C


by request