Territory concerned to the production
Description of product
Pork: bacon, shoulder and other lean. The meat is cut, chopped, mixed with the addition of salt, herbs and additives permitted, then stuffed into natural casings, which are followed by stages of drying and curing.
The art of making sausages Ferrara has already praised the fifteenth century, in the text of Christopher Messisbugo century, repeatedly cited and reported in the works of Giuseppe Longhi and Vito Cavallini.
Instructions for use
Consume sliced after matured recommended.