Salsiccia di maiale nero calabrese

The sausage is a Calabrian sausage that comes from meat considered fatter than pork. While the thigh and loin are used for the soppressata and excluding the capocollo, the shoulders and belly remain. These were the parts intended for making the sausage. Today, however, sausage has become a very high quality salami that is not only used fresh but also medium-aged to compose appetizers and sandwiches. Unique and unmistakable flavor and texture given by the absolute quality meat of the Black Pig of Calabria.

The Ferrari farm in Altilia (Cs) produces sausages obtained from black pigs coming exclusively from its own farm.

The nutritional properties of pork make it possible to obtain products of excellent quality, with a high content of proteins, vitamins, mineral salts and essential fatty acids (source INRAN).

Cut: Black Calabrese pork shoulder and belly.

Processing: coarsely chopped, mixed with salt and stuffed into natural casings.

Seasoning: 30 to 40 days.

Weight: pack of 250 g. Product subject to natural weight loss of +- 15%. Weight of casing between 220 g and 300 g.

Handcrafted product subject to limited production.