The leanest sausages are selected. After the traditional salting
process, they are seasoned with black pepper, garlic
and wine. They are layered and stuffed into natural casing
then skillfully hand-tied to form a sole body. Subsequently,
the product is placed in a cell to enjoy a slow and long
ageing period.
The result is a high-quality product: delicious when cced and
excellent when used for cooking.