Kg 2 MAP
Cut of meat: only fresh Italian meats (shoulder and pork belly mixture), carefully selected, trimmed and finely chopped with the cutter, to obtain a sausage meat which is then mixed with herbs and salt, following the traditional recipe.
Processing: once the casing – pig’s “bagetta” – is carefully washed to remove the brine in which it is preserved, the sausage meat is encased and packed in modified atmosphere packaging in trays weighing about 2 kg.
Weight: about 2kg per tray in modified atmosphere packaging- n. 16 pcs per pack.
Organoleptic properties: tasty and full of flavour.
Eating suggestions: Must be thoroughly cooked prior to consumption. Cooking times vary depending on whether you prefer boiled (at least 20 minutes) or grilled (at least 25 minutes).