More Views

  • Traditional Dry Sausages
  • Traditional Dry Sausages
  • Traditional Dry Sausages

Traditional Dry Sausages

SKU:INS300B00095
€8.50

Chosen for you by the Traditional Chef
Discover more >

traditional-chef

Details:

True lovers of Italian cold meats cannot refrain from tasting these delicious Traditional Dry Sausages, rich taste and intense flavour and aroma. Made according to ancient recipes of Fermo, grinding fine cuts of pork and natural flavours, these sausages are the perfect complement to enhance your meal: enjoy a bite after another.


Type: Dry Sausages
Producer: Azienda Agricola Country Pig di Bastianelli Mauro
Made in
: Marche (Italia)
Net Weight: 300 g (The indicated net weight allows a tolerance of ± 10%).
Recipe by Tasting Marche: Bruschetta with truffle and sausage; Croutons with cheese and sausages

Wrap this product before add to cart!
    WRAP THIS PRODUCT
    Choose a gift box
  • size: adaptable
    €2.50
  • size: cm 10X10X38
    €1.50
  • size: cm 20X10X35
    €3.50
  • size: cm 10x10x12
    €2.60
  • €1.50
  • size: cm31x18x6.5
    €3.00
  • size: cm29x29x8.5
    €4.50
  • size: cm32,5x23x24
    €8.00
    Add a Greeting Card
  • €0.00

You have no gift box in shopping cart.

Dry Traditional Sausages owes its peculiar taste to the characteristics of raw materials and processing methods. The right balance between light and fat parts of the meat is the result of a careful work, as well as the balanced use of salt, pepper and natural flavours. Country Pig 's swines are raised on the ground and fed with selected grains therefore their meats are characterized by kindness and genuineness, and their cured meats, such as these Dry Traditional Sausages are indeed worthy to be tasted.

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, antioxidant E 300

For a delicious and irresistible appetizer, Tasting Marche recommends Traditional Dry Sausage slices served near Green Olives Ascolane DOP and Eggplants pickled in Oil