Typical product of the province of Mantua.
Lean pork sausage meat, fat and rind hard, to be consumed after cooking.
Appears as a cylinder of varying size and magnitude of pinkish gray.
Cut after firing the mixture of medium grain appears soft and elastic consistency, with a tendency to ginning between components are well separated and distinct.
Scraps of bench
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 meat, fat and rind, medium-grain
Preparation of tanning
Adding to the tanning chopped
Thorough mixing of the dough
Bagging in bladder or bowel
Drying for 24 hours at 24-28 ° C
Refrigeration at 4 ° C
17/03/2006 – Paolo Boni