Ferrara, Emilia-Romagna


Description of product

Fresh minced pork (cup fresh rind, schooner), natural flavors, spices and dry white wine

Territory concerned to the production

Poggio Renatico – Ferrara

How to make

Grind the meat, stirring wine, herbs and spices. Pig’s bladder stuffed into casings and dry in a special drying chamber. Maturing minimum 15-20 days at controlled temperature

History found

Attachment of the leaflet “Solemn Celebration of the Year” in 1958.