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Roman produtcs



This type of seasoned sausage takes its name from the average grind typical of “country” sausages, premium choice pork meat, that is, the shoulder and scraps of the neck, all properly de-veined and void of any fat. The mix is nicely flavoured with wild fennel seeds and filled into a natural pork intestine. The sausages are then dried from a minimum of 15-20 days to a maximum of 30-40 days, depending on the temperature and humidity conditions of the seasoning premises; the use of a fireplace for the drying process is quite common. The sausages take on a characteristic horseshoe shape, with a slightly spicy taste and a moderately intense aroma.


This product is part of the historic tour