This sausage dates back to an ancient tradition of Versilia; it is flavored with herbs that are found seasonally in Upper Versilia, able to characterize the product and to enhance the taste. It is a cured meat product in three different shapes: oval of about 12 cm length by 15 in diameter; small cylindrical of about 25-30 cm in length and 5 cm in diameter and cylindrical great about 45 cm in length and a diameter of 8-10 cm. It is prepared with pork (80% lean and 20% fat) and packaged using gut of beef or pork. To prepare it the the meat is grinded, stirred the lean part in the fat, added salt, spices, chopped garlic, rosemary, thyme, fennel and other herbs mountain; then switch to the first phase of curing (drying) that lasts a week, during which there is the loss of water contained. After this period you can eat or hang and allow to dry for up to 10 months. Most of the product is sold in the area, only a small portion is sold in the rest of Tuscany. The quantity produced is about 50 ql year.
Cured Meats and Cheeses