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Dry Pork Sausage

PAT - Traditional Agri-Foodstuffs


Trimmings of shoulder, side, ham, loin, back fat, or bacon: these are the main ingredients coming from dry-fed heavy pigs with which dry sausages are prepared. These sausages mature for a period of 15-30 days in a cold store.
Salted and flavored with pepper, fennel, chili pepper, etc., the mixture is minced in medium grains and packed into natural bowels. It has the characteristic U-shape, a red color with white streaks due to the fat, a sapid taste. It is sold from 70 to 350g of weight.

The Producers
  Macelleria di Antonella e Fabrizio Ferrari
Butcher's Shops - Cervara di Roma (RM)

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