Calabrian black pork sausage

Sausage is a Calabrian sausage that comes from meat considered fattier than pork. While the thigh and loin are used for soppressata and excluding the capocollo, the shoulders and belly remain. These were the parts intended for making the sausage. Today, however, the sausage has become a very high quality cured meat which is not only used fresh but also when medium-aged to make appetizers and sandwiches. Unique and unmistakable flavor and consistency given by the absolute quality meat of the Black Pig of Calabria. The nutritional properties of pork allow us to obtain products of excellent quality, with a high content of proteins, vitamins, mineral salts and essential fatty acids (source INRAN). Cut: shoulder and belly of Calabrian black pig. Processing: coarsely chopped, mixed with salt and stuffed into natural casings. Seasoning: 30 to 40 days. Weight: 250 g pack. Product subject to natural weight loss of +- 15%. Casing weight between 220 g and 300 g. Artisanal handmade product subject to limited production.