Traditional regional product, is a fresh sausage, cooked to be eaten raw.
It is a trite organs and omentum fat sausage casing.
It is shaped dumpling globular or elongated, irregular, dark red, weighing about 100-200 grams, usually wrapped in omentum which gives the product its white surface texture and fat content of its structure.
When cut, the texture is coarse with distinction and variety of colors between the bodies and lean cuts and fat used.
Liver, spleen, kidneys, lungs pigs
Soft fat belly
Clippings and muscle of the 3rd cut
Natural gut: pig omentum
STAGES OF PROCESS
Husking organs and cuts
Preparation of tanning
Transfer of organs, cuts and tanning in mincer
Grinding up to coarse
Transfer to mixer
Blend until smooth paste
Training hand balls about 100-200 grams
Bagging or wrapping omentum
Drying for several hours on the wooden shelves scattered with cornmeal
Stop in the refrigerator for up to one week
28/03/2006 – Paolo Boni