Dry cured sausages are made with various cuts of pork, salted and flavored with pepper and garlic (following Le Marche region’s peasant tradition), and stuffed into natural casings. The short maturation makes this product very versatile, with a young taste and perfect as a snack.
GENERAL DESCRIPTION: product obtained from the processing of pork shoulder meat with the addition of bacon. The maturing process in controlled microclimatic conditions gives the product valuable organoleptic characteristics.
Weight: about 500g (corresponding to 1 row of sausages).
MAIN INGREDIENTS: Pork, salt, spices, flavorings.
Gluten free. Lactose-free. The product does not contain allergens.
Storage conditions: store in a cool place, + 15°C max (+ 4°C max if packaged). The vacuum-packed product expires within 4 months. The whole product should preferably be consumed within 3 months from the date of production.