Igredients: pure pork meat

Aromas: garlic, pepper, salt and spices. NO preservatives, NO antioxidants

Taste: intense

Composition: 60-70 % lean and % fat remaining

Preservation: in a cool and dry place, to be consumed in a few days (7-10 days maximum)

Manufacture: by methods of the country tradition, prepared exclusively with the mixture of fine cuts

Production Zone: Organic Agriculture in Palazzo del Pero from animals raised naturally only with chestnuts, acorns, barley, maize, soy and bran

It’s a sausage of ancient tradition, the strong taste of herbs added during preparation (salt, pepper, etc.) make in an irresistible food.

They are used different parts of pork meat, like the shoulder and the ham, which are ground and mixed together for a long time, with the addition of natural flavours (such as sage and rosemary), enclosed in a natural bowel and finally banded.

The Tuscan sausage can be eaten fresh. Is always pierced before cooking to prevent that the skin break out.

At the legendary bonfires with friends, could not and can not miss the sausage cooked on the grill and enjoyed along with good fresh bread.

Versatile in every situation: from the fast dinner to the traditional dinner with the family.

The sausage is usually accompanied by a salad or vegetables, wet from a drizzle of extra virgin olive oil. Over the centuries, the sausage has evolved into many varieties, with specialists in each region.

Today, we can find a thousand kinds of sausage, but we recommend all prior cooking.

The food that we sell you, do not need prior cooking, because it does not add any preservatives or additives, that are sausages that come from the slaughter pigs, fed and raised according to methods and natural foods.