Calabrian artisan seasoned sausage Gr 350

Sausage is a cured meat very present in Calabrian recipes, so much so that it is still today the most consumed sausage in the region. The dough is made from pork shoulder and under-rib meat with the addition of first-choice bacon which gives it softness. Produced without gluten and milk derivatives, the sausage is flavored with Calabrian chilli pepper, from which it derives its intense but delicate taste at the same time, it comes in three variants: spicy, sweet and white. It is stuffed into natural casings, then pierced and then hand-woven if you want to give it the characteristic chain shape or giving the salami an arched shape called curve or simply leaving it long. By adding the right amount of liver to the dough, you get a niche product that is disappearing from the Calabrian gastronomic scene, the famous liver sausage, made from an ancient recipe handed down and jealously guarded by the Pulice family. Finally, it undergoes a slow maturation which lasts about thirty days. The sausage is so versatile in its culinary uses that it can be eaten, after careful cooking, even when it is fresh. Unsurpassed cooked on the grill. Shipped vacuum-packed in freshness-saving bag and gel ice Weight loss 15%