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Aromatic Dry Sausage

Traditionally prepared in winter, as most cold cuts, the aromatic dry sausage is obtained from the processing of pork lean meat (side, shoulder, ham, and loin trimmings), from back fat or bacon. The medium-grain mixture, packed into natural bowels, is salted and flavored with pepper, garlic, and wild fennel. It usually matures for 20-30 days, after drying in a hot room or store at 15-20°C for a few days. The product has a cylindrical shape, light or dark red color with small white spots, a sapid and aromatic taste. It can weight 60g (small hard salami) or 100g (U-shaped).

The Producers
  Macelleria di Antonella e Fabrizio Ferrari
Butcher's Shops - Cervara di Roma (RM)
Marchio Natura in Campo Ditta F.lli Rapone
Others - Subiaco (RM)

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