Salsiccia di Pasquarola Stagionata con Finocchietto Selvatico. The Salsiccia di Pasquarola Stagionata con Finocchietto Selvatico is a dry sausage made from white pork enriched with wild fennel seeds; it undergoes a seasoning that lasts from twenty to thirty days. Our Salsiccia di Pasquarola Stagionata con Finocchietto Selvatico is soft to cut and has a typical flavor, but never excessively salty. Format: 300/350 g. The Salsiccia di Pasquarola Stagionata con Finocchietto Selvatico is characterized by the traditional horseshoe shape and the presence of wild fennel which enhances its flavor, also made in the variant with spicy red chili. It is a typical Sicilian pork sausage. It is a product included in the list of traditional Italian agri-food products and the Ministry of Agricultural, Food and Forestry Policies. The Salsiccia di Pasquarola Stagionata con Finocchietto Selvatico was already known in Roman antiquity, mentioned by Virgil in the Georgics. It is made exclusively from pork cut by knife and ground with a wide-holed plate, produced with the addition of salt (30 grams per kilo), black pepper (5 grams per kilo), chili, white wine, and wild fennel seeds. Once produced, the sausage is aged for 20/30 days. Besides being grilled, it is mainly consumed raw as if it were salami. It presents with an elongated "U" shape. Why is it called Salsiccia di Pasquarola? The name comes from the custom of reserving certain cuts of slaughtered pork during Holy Week at Easter for casing and subsequent summer consumption. Characteristics: White pork meat, 100% artisanal processing, breeding location: Sicily, 100% natural feed. When cut, it appears bright red, interspersed with pork lard, and has a dusty exterior, a characteristic that emphasizes the artisanal nature of these products. Flavor: sausage flavored with wild fennel. Aging: ranges from 20 to 30 days.
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Salsiccia di Pasquarola Stagionata con Finocchietto Selvatico. The Salsiccia di Pasquarola Stagionata con Finocchietto Selvatico is a dry sausage made from white pork enriched with wild fennel seeds; it undergoes a seasoning that lasts from twenty to thirty days. Our Salsiccia di Pasquarola Stagionata con Finocchietto Selvatico is soft to cut and has a typical flavor, but never excessively salty. Format: 300/350 g. The Salsiccia di Pasquarola Stagionata con Finocchietto Selvatico is characterized by the traditional horseshoe shape and the presence of wild fennel which enhances its flavor, also made in the variant with spicy red chili. It is a typical Sicilian pork sausage. It is a product included in the list of traditional Italian agri-food products and the Ministry of Agricultural, Food and Forestry Policies. The Salsiccia di Pasquarola Stagionata con Finocchietto Selvatico was already known in Roman antiquity, mentioned by Virgil in the Georgics. It is made exclusively from pork cut by knife and ground with a wide-holed plate, produced with the addition of salt (30 grams per kilo), black pepper (5 grams per kilo), chili, white wine, and wild fennel seeds. Once produced, the sausage is aged for 20/30 days. Besides being grilled, it is mainly consumed raw as if it were salami. It presents with an elongated "U" shape. Why is it called Salsiccia di Pasquarola? The name comes from the custom of reserving certain cuts of slaughtered pork during Holy Week at Easter for casing and subsequent summer consumption. Characteristics: White pork meat, 100% artisanal processing, breeding location: Sicily, 100% natural feed. When cut, it appears bright red, interspersed with pork lard, and has a dusty exterior, a characteristic that emphasizes the artisanal nature of these products. Flavor: sausage flavored with wild fennel. Aging: ranges from 20 to 30 days.
