Biscotto di salsiccia di Sorano

Sorano (Grosseto), Tuscany

Biscotto di salsiccia di Sorano – Photo & text ARSIA

1. Product Name:
Biscuit sausage of Sorano

2. Synonyms:

3. Description of product:
The sausage biscuit Sorano is a sausage-shaped tube 3 cm in diameter and 50 cm in length connected at both ends in turn joined together. Its color is reddish and stuffed into casings naturale.Il intense aroma is typical of sausages produced in the area.

4. Territory concerned to the production:
Town of Sorano, Grosseto.

5. Production note:
active

6. Description of processes:
In making the sausage biscuit, it takes four cuts of meat, trimming thighs, belly, neck trimming, trimming spalla.La minced meat is medium grain, seasoned with salt, skimmed milk powder, pepper, L- ascorbic acid, potassium nitrate and then inserted into the machine for two minutes mixer to obtain the necessary level of amalgam, is then stuffed into casings.

7. Materials, equipment and premises used for the production:
s Lab-specific processing

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
To prepare the biscuit sausage Sorano reared pigs are used exclusively in the production area.

9. Production:
In Sorano are only two laboratories that produce this specialità.La average amount produced in one year is 180 tons, a limited amount due to the scarcity of raw materials, premises and adequate facilities. The sale of the product are in the area, directly to private company in the region through the small shops and supermarkets and partly in the rest of Italy through wholesalers and distributors locali.All ‘internal Fortress of Sorano, each year, around mid-April, the event takes place Maremma Doc

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

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Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

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The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy

Speck

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

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This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy