The raw adult pure beef sausage from Quadro Carni e Salumi is a very renowned product highly sought after by chefs and the best butchers in Piedmont. The meat comes from Fassone breed cattle, also known as Piedmontese beef, born and raised in Piedmont. A breed whose meat has important organoleptic properties that make it one of the best meats in the world. For the production of this extraordinary sausage, selected trimmings from the beef are used with the addition of a small percentage of pork belly. The meat is ground with added spices and aromas. It is then stuffed into natural casings and stored in the refrigerator. The sausage, commonly known in some regions as salciccia, is a sausage made from pure minced beef. Its aroma of raw meat and pleasantly spiced, combined with its strong and intense flavor, pleasantly flavored, results in a soft texture on the palate. RAW SAUSAGE: HISTORICAL NOTES The name sausage derives from the composition of two words: "salsus" (salty) and "insicia" (finely chopped meat). The first historical notes regarding sausage date back to the Roman Empire, thanks to the valuable testimonies offered by Cicero, who in his numerous literary works recounts having tasted sausages brought up to the capital by the slaves of the Lucanian populations, subjected to Rome. Cicero, quoting a saying by Crisippo, stated that salt, for the pig, is a bit like the soul: it is the part that keeps it alive and preserves its meat for a long time. SAUSAGE AND LUGANEGA: THE DIFFERENCES The difference between Luganega and sausage is territorial and in shape. Sausage, sarciccia, luganega, salama, salamella, sasizza are different names to refer to this food and tell different stories based on the region of origin. While the luganega finds a tasty variant in braising, sausage is particularly suitable for grilling and recipes prepared in the oven. Quantity: 1kg in ATM tray.
The raw adult pure beef sausage from Quadro Carni e Salumi is a very renowned product highly sought after by chefs and the best butchers in Piedmont. The meat comes from Fassone breed cattle, also known as Piedmontese beef, born and raised in Piedmont. A breed whose meat has important organoleptic properties that make it one of the best meats in the world. For the production of this extraordinary sausage, selected trimmings from the beef are used with the addition of a small percentage of pork belly. The meat is ground with added spices and aromas. It is then stuffed into natural casings and stored in the refrigerator. The sausage, commonly known in some regions as salciccia, is a sausage made from pure minced beef. Its aroma of raw meat and pleasantly spiced, combined with its strong and intense flavor, pleasantly flavored, results in a soft texture on the palate. RAW SAUSAGE: HISTORICAL NOTES The name sausage derives from the composition of two words: "salsus" (salty) and "insicia" (finely chopped meat). The first historical notes regarding sausage date back to the Roman Empire, thanks to the valuable testimonies offered by Cicero, who in his numerous literary works recounts having tasted sausages brought up to the capital by the slaves of the Lucanian populations, subjected to Rome. Cicero, quoting a saying by Crisippo, stated that salt, for the pig, is a bit like the soul: it is the part that keeps it alive and preserves its meat for a long time. SAUSAGE AND LUGANEGA: THE DIFFERENCES The difference between Luganega and sausage is territorial and in shape. Sausage, sarciccia, luganega, salama, salamella, sasizza are different names to refer to this food and tell different stories based on the region of origin. While the luganega finds a tasty variant in braising, sausage is particularly suitable for grilling and recipes prepared in the oven. Quantity: 1kg in ATM tray.
Shipping costs £40.16, free over £249.40
Price VAT included
