Description
The Raw Sausage of Pure Adult Beef by Quadro Carni e Salumi is a highly renowned and sought-after product by chefs and the best butcheries in Piedmont. The meat comes from Fassone cattle, also known as Piedmontese cattle, born and raised in Piedmont. This breed's meat has significant organoleptic properties, making it one of the best meats in the world. For the production of this extraordinary sausage, selected trimmings of beef are used with the addition of a small percentage of pork belly. The meat is minced with the addition of spices and flavors. It is then stuffed into natural casings and placed in the refrigerator. The Sausage, popularly called salciccia in some regions, is a sausage made of 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 combination of two words "salsus" (salty) and "insicia" (finely chopped meat). The first historical records related to sausage date back to the Roman Empire, thanks to the valuable testimonies offered by Cicero, who, in his numerous literary works, recounts having tasted the sausages brought to the capital by the slaves of the Lucanian populations, subjugated to Rome. Cicero, quoting a saying by Chrysippus, stated that salt, for pork, is somewhat like the soul: it is the part that keeps it alive and what 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 for this food, telling different stories based on the region of origin. While luganega finds a tasty variant in stewed cooking, sausage is particularly suitable for grilling and oven-prepared recipes. Quantity: 1kg in ATM tray.