The raw pure adult beef sausage from Quadro Carni e Salumi is a very famous and highly sought-after product among chefs and the best Piedmontese butcher shops. The meat comes from Fassone cattle, also known as Piedmontese cattle, born and raised in Piedmont. A breed whose meat has important organoleptic properties that make it among the best meats in the world. To produce this extraordinary sausage, selected beef trimmings are used with the addition of a small percentage of pork belly. The meat is ground with the addition of spices and flavorings. It is then stuffed into natural casings and refrigerated. Sausage, in popular usage in some regions also called salciccia, is a sausage made of minced pure beef. Its aroma of raw and pleasantly spiced meat, combined with its strong and intense flavor, pleasantly seasoned, makes it soft on the palate. RAW SAUSAGE: HISTORICAL NOTES The name sausage derives from the combination of two words, "salsus" (salted) and "insicia" (finely chopped meat). The first historical references to sausage date back to the Roman Empire thanks to the valuable testimonies provided by Cicero who, in his numerous literary works, tells of having tasted the sausages brought to the capital by the slave women of the Lucanian peoples, subjugated to Rome. Cicero, reporting a saying by Chrysippus, stated that salt, for pork, is a bit 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 and tell different stories depending on the region of origin. While luganega finds a tasty variant in stewing, sausage is particularly suited to grilling and oven recipes. Quantity: 1 kg in MAP tray.
The raw pure adult beef sausage from Quadro Carni e Salumi is a very famous and highly sought-after product among chefs and the best Piedmontese butcher shops. The meat comes from Fassone cattle, also known as Piedmontese cattle, born and raised in Piedmont. A breed whose meat has important organoleptic properties that make it among the best meats in the world. To produce this extraordinary sausage, selected beef trimmings are used with the addition of a small percentage of pork belly. The meat is ground with the addition of spices and flavorings. It is then stuffed into natural casings and refrigerated. Sausage, in popular usage in some regions also called salciccia, is a sausage made of minced pure beef. Its aroma of raw and pleasantly spiced meat, combined with its strong and intense flavor, pleasantly seasoned, makes it soft on the palate. RAW SAUSAGE: HISTORICAL NOTES The name sausage derives from the combination of two words, "salsus" (salted) and "insicia" (finely chopped meat). The first historical references to sausage date back to the Roman Empire thanks to the valuable testimonies provided by Cicero who, in his numerous literary works, tells of having tasted the sausages brought to the capital by the slave women of the Lucanian peoples, subjugated to Rome. Cicero, reporting a saying by Chrysippus, stated that salt, for pork, is a bit 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 and tell different stories depending on the region of origin. While luganega finds a tasty variant in stewing, sausage is particularly suited to grilling and oven recipes. Quantity: 1 kg in MAP tray.
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