Verzini

Lombardy

Verzini – Photo E. Maroni – IZSLER

Fresh pure pork sausage to be eaten cooked, usually with cabbage, hence the name, the “cassoela” traditional Lombard dishes.

The Verzino consists of a mixture of fat and lean cuts.

The Verzini are arranged in strings of small: 6-7 cm long, 4-5 cm in diameter, weighing about 50 grams, divided by ligation.

The single cylinder Verzino looks like a light pink.

Cut the dough is soft, medium-grained distinction between the fat component (white) and fat (red).

The product is sold fresh.

 

Note: the sausages are traditionally cooked with verza cabbage (hence their name) together with other cuts of pork to make the Lombard dish known as ‘cassoeula’.

INGREDIENTS
Lean: shoulder, chopped glass and chopped ham (50%)
The fat: belly (50%)
Salt
Pepper
Sucrose
White wine
Milk powder
Garlic
Herbs and spices of variable composition from manufacturer to manufacturer.
Potassium nitrate (E 252)
Sodium nitrate (E 251)
Ascorbic acid (E 300)
Natural pork casing: ferry scraped

STAGES OF PROCESS
Husking meat
Trimming beef
Weighing meat flavorings to add to quantify
Preparation of tanning
Grinding the meat and grill with medium-sized belly up to 6 mm
Transfer hand-kneading machine
Manual addition of flavorings previously weighed
Mechanical mixing for 3-5 minutes
Transfer to the bagging machine
Bagging Mechanical
Binding by hand with twine
AUTHOR
23/03/2006 – Paolo Boni

 

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