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The Raw Pure Adult Beef Sausage from Quadro Carni e Salumi is a renowned and highly sought-after product among chefs and the finest butcher shops in Piedmont. The meat comes from Fassone cattle, also known as Piedmontese cattle, born and raised in Piedmont. This breed has important organoleptic properties that make its meat some of the best in the world. Selected beef trimmings are used to produce this outstanding sausage, with a small percentage of pork pancetta added. The meat is minced with spices and flavourings. It is then stuffed into natural casings and refrigerated. Salsiccia, also popularly called salciccia in some regions, is a sausage made from minced pure beef. Its aroma of raw, pleasantly spiced meat, combined with its bold, intense and pleasantly seasoned flavour, is soft on the palate. RAW SAUSAGE: HISTORICAL NOTES The name salsiccia derives from the combination of two words, “salsus” (salted) and “insicia” (finely chopped meat). The earliest historical information about sausage dates back to the Roman Empire, thanks to the valuable accounts of Cicero, who in his many literary works recounts tasting sausages brought to the capital by enslaved women from the Lucanian peoples, subjugated by Rome. Cicero, quoting a saying by Chrysippus, stated that salt is to pork somewhat like the soul: it is what keeps it alive and preserves its meat for a long time. SAUSAGE AND LUGANEGA: THE DIFFERENCES The difference between Luganega and Salsiccia is territorial and relates to shape. Salsiccia, sarciccia, luganega, salama, salamella and sasizza are different names for this food, telling different stories according to its region of origin. While luganega finds a tasty variation in stewing, salsiccia is particularly suitable for grilling and oven-baked recipes.
Price including VAT
The Raw Pure Adult Beef Sausage from Quadro Carni e Salumi is a renowned and highly sought-after product among chefs and the finest butcher shops in Piedmont. The meat comes from Fassone cattle, also known as Piedmontese cattle, born and raised in Piedmont. This breed has important organoleptic properties that make its meat some of the best in the world. Selected beef trimmings are used to produce this outstanding sausage, with a small percentage of pork pancetta added. The meat is minced with spices and flavourings. It is then stuffed into natural casings and refrigerated. Salsiccia, also popularly called salciccia in some regions, is a sausage made from minced pure beef. Its aroma of raw, pleasantly spiced meat, combined with its bold, intense and pleasantly seasoned flavour, is soft on the palate. RAW SAUSAGE: HISTORICAL NOTES The name salsiccia derives from the combination of two words, “salsus” (salted) and “insicia” (finely chopped meat). The earliest historical information about sausage dates back to the Roman Empire, thanks to the valuable accounts of Cicero, who in his many literary works recounts tasting sausages brought to the capital by enslaved women from the Lucanian peoples, subjugated by Rome. Cicero, quoting a saying by Chrysippus, stated that salt is to pork somewhat like the soul: it is what keeps it alive and preserves its meat for a long time. SAUSAGE AND LUGANEGA: THE DIFFERENCES The difference between Luganega and Salsiccia is territorial and relates to shape. Salsiccia, sarciccia, luganega, salama, salamella and sasizza are different names for this food, telling different stories according to its region of origin. While luganega finds a tasty variation in stewing, salsiccia is particularly suitable for grilling and oven-baked recipes.
