Parco Nazionale del Pollino: Cold Cuts: Cured Sausage

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Cured Sausage

Cured sausage

Production features: It is produced with top-quality meat (shoulder and scraps of seasoned pork shoulder) cleaned from nerves and fat. Wild fennel and Senise sweet pepper are added to the mixture. Then the mixture is made into sausages and matures from 20 to 40 days.

Territory: Pollino National Park
Shape: characteristic U-shape
Size/Weight: 0,900-3,500 kilos, length 35-40 cm, thickness 3-5 cm
Consistency: soft
Production period: all year round

Further information

The Producers
		Agriturismo Arcomano Agricultural Holdings - Chiaromonte (PZ)
		Sapori di Castelluccio Others - Castelluccio Inferiore (PZ)
		Coop. Agricola La Ginestra Agricultural Holdings - Viggianello (PZ)
		Agrocarne Sud Agricultural Holdings - Latronico (PZ)
		Salumificio del Colle Others - Mormanno (CS)