Within the vast amount of cured meats that characterize the ancient tuscan tradition, a place of honor certainly goes to Cured Pork Sausage. Always present both for a rich aperitif and for a quick sandwich, it is a dish appreciated at all ages for its pleasant flavor and spicy aromas typical of Tuscan cured meats. But not only Tuscany, because it is a highly appreciated cured meat also used in the rest of Italy and which boasts an excellent export.

Cured Pork Sausage

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Within the vast amount of cured meats that characterize the ancient tuscan tradition, a place of honor certainly goes to Cured Pork Sausage. Always present both for a rich aperitif and for a quick sandwich, it is a dish appreciated at all ages for its pleasant flavor and spicy aromas typical of Tuscan cured meats. But not only Tuscany, because it is a highly appreciated cured meat also used in the rest of Italy and which boasts an excellent export.
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Cured Pork Sausage.

The Cured Pork Sausage is made using only and exclusively native meats reared and selected according to very strict criteria from a qualitative point of view. This guarantees the pork, chosen for their preparation, a unique and easily recognizable softness and aroma.

The processing of the meat begins by making the consistency of its dough rather fine so that the salt and spices subsequently inserted inside it go to blend evenly to make the final flavor full-bodied and full to each slice. Once the preparation of the dough by expert hands is finished, it is stuffed into a casing of natural origin and divided into horns about 5-6 centimeters long.

In addition to the ingredients, even the small size that is given to these small sausages makes them easily recognizable and, above all, more versatile since it is possible to take a single portion to indulge the desire for a tasty snack without necessarily having to cut large pieces of salami such as happens with other such products.

After giving the sausages their characteristic shape, they are stored hanging inside a room with an excellent level of ventilation and left to mature for a short period ranging from 3 to 5 weeks.

In this way the Sausages obtain a medium curing with a soft consistency and a pleasantly spicy scent, while on the palate it is possible to perceive a medium intense taste that is appreciated by both adults and children.

As for its consumption, Cured Pork Sausage is consumed for aperitifs with traditional cold cuts and cheeses such as “Rigatello” Aged Tuscan Pecorino Cheese or very tasty and interesting reinterpretations as it can be, for example, a tasty piadina based of rocket, onion jam and, of course, Cured Pork Sausage. Moreover, an excellent tasting companion much appreciated with this salami is certainly a Tuscan wine such as “Arrone” - Buccelletti.

 

Size: 300 g. Vacuum packed product. The weight can undergo slight variations.

Ingredients: Italian pork, salt, dextrose, natural flavors, pepper, garlic, spices, antioxidants: E 301, preservatives: E 250, E 252.

How to store: Store in the fridge between 0° C - +4° C.

Average expiry: 120 days.

Gluten Free

11-150-1414

Average nutritional values for 100 g of product - Product features

Energy (kJ/kcal)
1360/328
Fat (gr.)
28
Of which saturates (gr.)
12
Carbohydrate (gr.)
0,0
of which sugars (gr.)
0,0
Protein (gr.)
21
Salt (gr.)
3
Gluten Free
Yes
Type Of Meat
Tuscan Pig
Vacuum Packed
Yes

Specific References

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09/30/2021|Buonissime

Veramente buonissime queste salsicce

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Cured Pork Sausage

Within the vast amount of cured meats that characterize the ancient tuscan tradition, a place of honor certainly goes to Cured Pork Sausage. Always present both for a rich aperitif and for a quick sandwich, it is a dish appreciated at all ages for its pleasant flavor and spicy aromas typical of Tuscan cured meats. But not only Tuscany, because it is a highly appreciated cured meat also used in the rest of Italy and which boasts an excellent export.

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