Grandma's Sausage:
And 'derived from mixing, mixed well, the meat of the shoulder and under the ribs of pigs, the mixture is stuffed into natural pork casings, then drilled and then woven by hand in the characteristic shape of a chain. And then packaged into chunks 250g approx. seasoning:
The seasoning of the sausage must be made in a special Grandmother hygienically healthy environment for thirty days. To cut to medium grained, with the fat evenly distributed, the natural red color or bright red depending on whether the dough is used red pepper, sweet or spicy.
The natural fragrance of varying intensity, with an aftertaste with wild fennel, the flavor is balanced or more intense (hot). Deadline from the packaging: 6 months

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