Sausages and cured meats

Sausages and cured meats

In the Marche, butchers have always been very skilled and experienced for the production of sausages and cold meats. All the farms had some pigs and they were used to achieve these essential foods to survive during the long winter months. Today, as then, the production of handmade sausages and cold meats is based on the simple but fundamental rules of healthy nutrition of pigs, a careful, accurate and a natural aging process, in order to obtain high quality products.