The carefully selected meat, seasoned with a mixture of salt and pepper, rests for 4 days in brine in order to absorb all that spices. Afterwards our butcher masters proceed to the veiling and to the ligature of the Sausages that allows it to mature for 6 months.

Available sizes: 240g circa

Ingredients: pork meat, salt, black pepper and fennel seeds

Use by:  6 months from the date of packaging;

Nutrition Facts

Serving size 100 g