This sausage is made using a mix of lean and fatty pork, seasoned with salt, pepper, garlic and natural aromas. The mixture is then stuffed into pig intestine casings. Each sausage weighs about 100g. Best cooked on embers, but it is also exquisite for making pasta sauces, e.g. Pasta alla Norcina. This sausage is essential for achieving the perfect crostini or for flavouring vegetables.
Shape: cylinder shaped approx. 10cm.
Weight: from approx. 0.100kg
Appearance of cut: a pink colour
Maturation: 1 day of drying