Tag Archive for: COLOURINGS FREE
GINGER AND TURMERIC SAUSAGE
From our typical mixture of Italian pork with the addition of ginger and turmeric, we get this sausage which is a unique specialty.
SLICED SAUSAGE
It is the same mixture of our sausage stuffed into a cylindrical casing, from which we obtain slices of the desired thickness.
FRESH SALAME
This particular not-seasoned sausage, only with salt and pepper and without any other additives, can be cooked cut into slices on the grill or in a pan.
COPPA
Sausage of the part of the pig's capocol with added salt, aromas and spices.
PORK SHOULDER HAM
The finest and pulpiest part of the pork shoulder becomes this tasty and low-fat meat. The processing involves a salting phase, then the addiction of flavors and spices, followed by the right seasoning.
COTECHINO
Cotechino is a typical product of the northern part of Italy that is prepared mainly in winter and in particular during Christmas. It is a sausage of pork that requires a long cooking (3 hours and a half) until it gets the typical soft and gelatinous consistency.
BONDIOLA
Bondiola is produced with minced pork, with a dough similar to cotechino. It is consumed after a long cooking in water (3 hours and a half) and can be combined with mashed potatoes or boiled vegetables.
ZAMPONE
Zampone has ancient origins: the idea was to put the minced meat of the pig in a wrapper formed by the skin of its paws.
SALAME
This salame, stuffed into natural casings, is the final product of a mixture of carefully selected meat from the best italian pork cuts, with salt, aromas and spices (a variant is with garlic).
