Appennino Reggiano, Emilia
Territory concerned to the production
Description of product
Traditional preparation of sausage, made of pork (muscle, fat throat and part of the prevailing rind), start tanning for at least 48 hours. The dressing is made of: sun-dried bay leaves, black pepper, juniper berries, cinnamon, cloves, nutmeg, garlic. Meat and pork fat are ground finely to obtain a dough to which is added salt, pepper and natural spices before grinding. The resulting product is dried. The zuccotto of Canossa, at the end of the production process, the typical bottle-shaped uniform, no neck, and tied the ends with twine common.
There are extremely ancient documents relating to all the preparations of pork, particularly sausages, which have always been produced in the mountain area of Reggio Emilia.
Instructions for use
It is eaten cooked.