The sausage is prepared with the shoulder and thigh muscle in a coarse cut. After grinding, the meat is kneaded, with the addition of salt and chili, then stuffed into the small intestine, and tied in segments of about 40 cm turned on horseshoe. After smoking, it is left to mature for a few months.

La salsiccia, si prepara con il muscolo di spalla e di coscia con taglio grossolano.

La carne, dopo la macinatura viene impastata, con l’aggiunta di sale e peperoncino, sucessivamente insaccata nell’intestino tenue, e legata in segmenti da 40 cm circa girata a ferro di cavallo. Dopo l’affumicatura si lascia stagionare per qualche mese.

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