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 – “groppino di montone” (from an adult male sheep) – has been carefully washed to remove the brine in which it is preserved, a hot paprika-based spice mixture is added to the sausage meat; it is then encased and packed in modified atmosphere packaging in trays weighing about 2 kg.
Weight: about 2 kg per tray in modified atmosphere packaging.
Organoleptic properties: tasty and spicy.
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).