Typical product of the province of Pavia.
Lean pork sausage meat, fat and rind hard, to be consumed after cooking.
Looks like a curved cylinder 20 centimeters in length and weighing 400-500 grams, pinkish gray.
Cut after firing the mixture of medium grain appears soft elastic consistency, with a tendency to ginning between components are well separated and distinct.
Lean meat in swine: shoulder (33%)
Spices and herbs (varies by manufacturer)
Sodium nitrate (E 252)
Sodium nitrite (E 250)
Natural gut: Bovine law.
STAGES OF PROCESS
Grinding meat, fat and rind, medium-grain
Preparation of tanning
Adding to the tanning chopped
Thorough mixing of the dough
Bagging gut right Bovine
Drying for 24 hours at 24-28 ° C
Refrigeration at 4 ° C
17/03/2006 – Paolo Boni