The raw sausage of pure adult beef from Quadro Carni e Salumi is a highly renowned and sought-after product by chefs and the best butcher shops in Piedmont. The meat comes from Fassone cattle, also known as Piedmontese cattle, born and raised in Piedmont. This breed's meat has important organoleptic properties that make 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 ground with the addition of spices and flavors. It is then stuffed into natural casings and refrigerated. The sausage, popularly called salciccia in some regions, is a minced pure beef meat sausage. Its raw meat aroma pleasantly spiced, combined with its strong and intense flavor, pleasantly seasoned, results in a soft texture on the palate. The name sausage derives from the combination of two words "salsus" (salty) and "insicia" (finely chopped meat). The earliest historical references to sausage date back to the Roman Empire thanks to the valuable testimonies offered by Cicero, who in his numerous literary works recounts having tasted sausages brought to the capital by the slaves of the Lucanian populations, subjected to Rome. Cicero, quoting a saying of Crisippo, stated that salt, for the pig, is somewhat like the soul: it is the part that keeps it alive and preserves its meat for a long time. The difference between Luganega and Sausage is territorial and in shape. Salsiccia, sarciccia, luganega, salama, salamella, sasizza are different names for this food that tell different stories depending on the region of origin. While luganega finds a tasty variant in stewing, sausage is particularly suitable for grilling and recipes prepared in the oven. Quantity: 1kg in ATM tray.
Costs of £46.70, free from £290.00
The raw sausage of pure adult beef from Quadro Carni e Salumi is a highly renowned and sought-after product by chefs and the best butcher shops in Piedmont. The meat comes from Fassone cattle, also known as Piedmontese cattle, born and raised in Piedmont. This breed's meat has important organoleptic properties that make 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 ground with the addition of spices and flavors. It is then stuffed into natural casings and refrigerated. The sausage, popularly called salciccia in some regions, is a minced pure beef meat sausage. Its raw meat aroma pleasantly spiced, combined with its strong and intense flavor, pleasantly seasoned, results in a soft texture on the palate. The name sausage derives from the combination of two words "salsus" (salty) and "insicia" (finely chopped meat). The earliest historical references 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 sausages brought to the capital by the slaves of the Lucanian populations, subjected to Rome. Cicero, quoting a saying of Crisippo, stated that salt, for the pig, is somewhat like the soul: it is the part that keeps it alive and preserves its meat for a long time. The difference between Luganega and Sausage is territorial and in shape. Salsiccia, sarciccia, luganega, salama, salamella, sasizza are different names for this food that tell different stories depending on the region of origin. While luganega finds a tasty variant in stewing, sausage is particularly suitable for grilling and recipes prepared in the oven. Quantity: 1kg in ATM tray.
