Truffle 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. For preparing this Truffle Sausage the producer use shaves of Black Truffle. Furthermore, the 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. How to eat: Cut the sausage into slices, 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.
For a très chic appetizer, Tasting Marche recommends slices of Truffle Sausage, a wedge of Truffle Pecorino Cheese and a nice glass of Rosso Conero Riserva.