Chiavenna (Sondrio), Lombardy


The Bastardei sausages are beef and pork.

Sausages in natural casing, 15 cm long and 4 in diameter. The weight is about 150 grams.

Production patterns
After husking of meat (pork and beef), there shall all’insaccatura kneading and natural gut. The sausages thus obtained are left to dry for a time less than 24 hours. The seasoning can be time varying between 20 and 25 days.

Tasting notes
Waiting for dark meat of cattle, taste comes from the two components of meat and tanning that can vary by manufacturer.

How to consume
Excellent to serve as starter or to accompany an aperitif.

Production Area
The products are Bastardei Chiavenna valley, in the province of Sondrio.