Cured Sausage · Italy

For its preparation we use exclusively home reared pork. The meat is de-nerved and hand cut with a knife, spiced with salt, mild/hot chilli pepper and wild fennel seeds. Then, the mixture is left to rest overnight, after which we proceed with filling the natural casings shaped like horseshoes. After all this, the maturation process begins, lasting around 15 to 20 days.