Typical Tuscan product from the province of Livorno.
It’s basically a sausage stuffed into casings, cooked to be eaten sliced and grilled.
Shows the cylindrical shape of the casing folded and tied at both ends of the size range generally between 700 and 800 grams.
The surface appears smooth, gray brown.
The cut is more or less consistent and compact, according to composition and color varies from brown to chocolate, with more or less obvious presence of pine nuts and bacon.
Natural casing beef or pork
STAGES OF PROCESS
Preparation of tanning
Cut the bacon into small cubes with a knife
Adding the bacon crumbs
Boil until liquid homogeneous mixture formation
Boiling in water for 30 minutes
Cooling and hardening in the refrigerator for 1-2 days.
09/08/2007 – Figarolli Bianca Maria