Sausage typical of the entire region, produced with the liver and pork and cured for at least 30-40 days.
It looks like a U bent sausage tied with a rope.
Stuffed in bladder or bowel, is presents as a mixture of fine-grained dark red within which one can see the bacon.
It is sold in pieces with a weight of between 600 and 700 grams.
It is eaten raw or cooked, preferably.
Lean trimmings pig
Spices and natural flavors vary from manufacturer to manufacturer
Sodium nitrate (E 251)
Natural gut pig
STAGES OF PROCESS
Preparation of tanning
Transfer meat, bacon and liver in mincer
Fine grinding of liver and meat
Adding mulled wine with cinnamon and cloves steeped
Blend until smooth paste
Ripening at 18-20° C for 7 days
Maturing in the cellar for 30 days
17/03/2006 – Paolo Boni