Typical product of the province of Cremona.
The attribute refers to the vanilla sweetness of the dough and not the presence of this aroma.
Lean pork sausage meat in the short season, to be consumed after cooking slowly for 5-6 hours in water wrapped in a cloth.
Appears as a cylinder of varying size and magnitude (on average 15-30 cm long and 3-6 cm in diameter), painted in yellow, gray and pale red color of the grain which is transparent through the casing.
Cut after baking, the dough is elastic and tender, with a tendency to ginning between components are well separated and distinct.
Spices and herbs (varies by manufacturer)
Sodium nitrate (E 252)
Sodium nitrite (E 250)
Natural bowel or bladder (right of pig or cattle)
STAGES OF PROCESS
Grinding medium-fine grain
Preparation of tanning and soaking in wine
Adding the tanning
Thorough mixing of the dough
Bagging in bladder or bowel
Drying for 24 hours at 18-20 ° C
Maturation for 15-20 days at 14-16 ° C
17/03/2006 – Paolo Boni