Cervellatina

Campania

cervellatina

Cervellatina sausages are very popular: a long, thin sausage which is made spicy by plenty of chilli pepper and which is consumed both as a dressing and also as a meal.

 

Pig sausage in Campania is usually longer and thinner than in the other parts of Italy, and it is called “cervellatina”; the etymology of the name is probably French from “cervelas”, brain, and an ingredient in ancient times.

Today the sausage is made exclusively of the fat and lean parts of pig meat, either ground in big pieces or event cut (on the tip “’e curtiello” of the knife), with salt and dried spices, amongst which a lot of chili peppers. It keeps its typical characteristic though, a diameter of 1, 2 cm and a length of even a whole meter.

The preparation is to butcher the meat, ground it and mix it with aromas, especially black pepper, it is then dried and made into sausages with very thin pig intestine. It is tied with vegetable fiber cord. The product is very common and famous in the whole region and it can be purchased in every butcher shop, both in the small towns and the big cities.

Text and Photo courtesy of Regione Campania

Calabrese Salame Sliced by Veroni (4 ounce)

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Product of Italy

Veroni Salami Milano - 1 Lb Slice

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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

Veroni Di Parma Salami 1 Lb.

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

Today, Veroni brings a fine selection of their choices directly to your table.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

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

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Speck

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ut 6 months

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

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Product of Italy

Cotechino from Modena IGP

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

REFRIGERATE AFTER OPENING

Product of Italy

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