Our Umbrian fresh sausage is given its strong and decisive taste, representative of the Umbrian pork butchering tradition, by its traditional recipe and selected raw materials. We only make use of the best shoulder cuts and grounds derived from heavy pigs which are raised and slaughtered in Italy.
According to tradition, after being flavored with salt, pepper, garlic, and red wine, the mixture is stuffed into natural pure pork casings. Finally, the now ready sausage is left resting for the necessary draining, for about 4-6 hours.
After the draining, the product is packaged in modified atmosphere trays having the variable weight of about 500-600 grams.