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  • Prosciutto Sausages
  • Prosciutto Sausages
  • Prosciutto Sausages

Prosciutto Sausages


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As the name suggests, this Prosciutto Sausage is really special. It derives from the tastiest part of the pork, which is the meat of the thigh, and with the addition of selected flavours such as orange peel, garlic, anisette, salt and pepper acquires a simply and delicious taste. Its use in the kitchen is very large, it can enrich succulent main courses or compose an appetizer worthy of the name; it can also be simply enjoyed with some fresh crusty bread for an unmatched tasting experience.

Type: Cured Meats
Producer: Azienda Agricola Country Pig di Bastianelli Mauro
Made in: Marche (Italia)
Net Weight: 250 g (The indicated net weight allows a tolerance of ± 10%).


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The Prosciutto Sausages of Country Pig are the result of a careful and scrupulous processing of the tastiest part of the pork, the thigh from which is produced the Prosciutto. The meat is milled and enriched with herbs and spices such as orange peel and anisette, and then be stuffed into natural pork gut and subjected to aging.

The company Country Pig from Alteta Montegiorgio has a long history of dedication to work and traditions. In 1955, Serafino Bastianelli and Annunziata Salvatelli opened a mill to sell animal feeds. Subsequently, with the help of Giuseppe Salvatelli, a famous butcher of Alteta, Country Pig started its first 250 pigs livestock reared by traditional systems and fed by noble grains. Fifty years later, Country Pig continues to produce excellent cured meats with old techniques, attentive and selective, whose unique purpose is to savor the oldest tradition of cured meats of Fermo.

General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses, or they can be used for stuffing pizza or seasoning tasty pasta and meat dishes. How to eat: If you decide to eat your cured meat au natural: cut the cured meat into slices, not too thin to prevent the slice break, and enjoy it on fresh bread. To use your cured meat as seasoning: finely cut, using special knives or slicer, making cubes or strips and cook according to the recipe. General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses. How to eat: Cut the sausage as the recipe indicates, not too thin to prevent the slice break, and enjoy it on fresh bread. You will receive the cured meats of Tasting Marche vacuum-packed, once opened store in the fridge.

Pork meat , salt, pepper , spices , orange peel , crushed garlic , anisette , no dyes , no preservatives

To impress your guests with a truly original appetizer, why do not suggest a warm toast with Prosciutto Sausage, diced Pecorino with Vinacce and an assortment of peppers, onion and eggplant pickled in oil, all next to a nice glass of Verdicchio di Matelica.

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