The raw sausage of pure adult beef from Quadro Carni e Salumi is a highly renowned and sought-after product by chefs and the best butchers in Piemonte. The meat comes from Fassone breed cattle, also known as Bovina Piemontese, born and raised in Piemonte. A breed whose meat has important organoleptic properties making it one of the best meats in the world. For the production of this extraordinary sausage, chosen trimmings of beef are used with the addition of a small percentage of pork bacon. The meat is minced with the addition of spices and aromas. It is then stuffed into natural casings and refrigerated. The sausage, commonly referred to in some regions as salciccia, is a casing of minced pure beef. Its aroma of raw meat pleasantly spiced, combined with its strong and intense flavor, pleasantly seasoned, is soft on the palate. RAW SAUSAGE: HISTORICAL NOTES The name sausage derives from the composition of two words: “salsus” (salted) and “insicia” (finely chopped meat). The first historical news regarding sausage dates back to the Roman Empire, thanks to the precious testimonies offered by Cicero, who, in his numerous literary works, recounts having tasted sausages brought to the capital by the slave women of the Lucanian populations, subjected to Rome. Cicero, quoting a saying by Crisippo, stated that salt for the pig is somewhat like the soul: it is the part that keeps it alive and preserves its meat for a long time. SAUSAGE AND LUGANEGA: THE DIFFERENCES The difference between Luganega and Sausage is territorial and morphological. Sausage, sarciccia, luganega, salama, salamella, sasizza are different names for this food and tell different stories based on the region of origin. While luganega finds a tasty variant in stewing, sausage is particularly suitable for grilling and oven-cooked recipes. Quantity: 1kg in ATM tray.
Shipping costs £41.10, free over £255.20
Price VAT included
The raw sausage of pure adult beef from Quadro Carni e Salumi is a highly renowned and sought-after product by chefs and the best butchers in Piemonte. The meat comes from Fassone breed cattle, also known as Bovina Piemontese, born and raised in Piemonte. A breed whose meat has important organoleptic properties making it one of the best meats in the world. For the production of this extraordinary sausage, chosen trimmings of beef are used with the addition of a small percentage of pork bacon. The meat is minced with the addition of spices and aromas. It is then stuffed into natural casings and refrigerated. The sausage, commonly referred to in some regions as salciccia, is a casing of minced pure beef. Its aroma of raw meat pleasantly spiced, combined with its strong and intense flavor, pleasantly seasoned, is soft on the palate. RAW SAUSAGE: HISTORICAL NOTES The name sausage derives from the composition of two words: “salsus” (salted) and “insicia” (finely chopped meat). The first historical news regarding sausage dates back to the Roman Empire, thanks to the precious testimonies offered by Cicero, who, in his numerous literary works, recounts having tasted sausages brought to the capital by the slave women of the Lucanian populations, subjected to Rome. Cicero, quoting a saying by Crisippo, stated that salt for the pig is somewhat like the soul: it is the part that keeps it alive and preserves its meat for a long time. SAUSAGE AND LUGANEGA: THE DIFFERENCES The difference between Luganega and Sausage is territorial and morphological. Sausage, sarciccia, luganega, salama, salamella, sasizza are different names for this food and tell different stories based on the region of origin. While luganega finds a tasty variant in stewing, sausage is particularly suitable for grilling and oven-cooked recipes. Quantity: 1kg in ATM tray.
