Sweet dry sausage – Traditional Romagna cured meat. It is made from pure pork plus a small percentage of hard pork fat.
The Zaffagnini sausage has the typical long and thin U shape.
This sausage is characterized by the compactness of the slice and its delicate aroma. It also peels very easily and is ideal for a tasty aperitif.
Fabriano-style salami is obtained by finely grinding select pork mince, adding cubes of lard and seasoned with salt and pepper.
It is stuffed into natural gut casing and cured for 50 days.
Porchetta obtained from the processing of pig middles with the addition of aromas and spices. It has an unmistakable taste and a unique aroma. Roasted pork: cooked slowly in the mould.
Porchetta Ghiottolina: tied by hand and cooked slowly in the oven.
Traditional Romagna cured meat for true connoisseurs and gourmets who are keen for old-time flavours.
Usually it is not part of the regular production because it is obtained from poor but tasty parts of the pig, boiled at 90°C for a few hours, cut by hand, abundantly and skilfully seasoned with pepper, salt and spices, stuffed into jute or synthetic gut casing, and finally cooled.
