Nostrano Salami
The Nostrano Salami is made only with the best cuts of pork from our farms. It is the classic...
€7.00
Pasqualora Sausage
€4.00
VAT included
Salsiccia Pasqualora is a typical Sicilian cured sausage. It is a pork butchery product already known in ancient times. Its name comes from the fact that it was consumed at Easter. In ancient times, in fact, families slaughtered a pig at Christmas and one at Carnival, when with the approach of Lent, a period during which meat is not eaten, the leftover sausage was hung in the attics of the houses to dry. With the arrival of Easter, it was finally possible to slice and enjoy this wonderful sausage, fruit of peasant wisdom. The production process involves cutting the pork with a knife tip, then mincing it with a disk with large holes, to then be processed with the addition of salt and black pepper and herbs and finally, stuffed into natural casing and aged for 2-3 weeks.
503
100 Items
Data sheet
- Packaging
- Vacuum-packed whole
- Ingredients
- Pork, salt, dextrose, sucrose, antioxidants: E300, preservatives: E252, E250, natural flavourings, black pepper
- Conservation
- Store in the refrigerator at 4 °C, TMC: 30 days
- Intolerances
- Contains sugar. Non Edible Gut. Contains no gluten, milk or milk derivatives. Nuts (Pistachios) are used in the factory.
- Origin
- Sicily
- Caratteristiche
- Senza glutine
- Caratteristiche
- Senza lattosio
- Peso
- un nodino circa 120 gr
Specific References
- EAN13
- 8055267940554
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Salsiccia Pasqualora is a typical Sicilian cured sausage. It is a pork butchery product already known in ancient times. Its name comes from the fact that it was consumed at Easter. In ancient times, in fact, families slaughtered a pig at Christmas and one at Carnival, when with the approach of Lent, a period during which meat is not eaten, the leftover sausage was hung in the attics of the houses to dry. With the arrival of Easter, it was finally possible to slice and enjoy this wonderful sausage, fruit of peasant wisdom. The production process involves cutting the pork with a knife tip, then mincing it with a disk with large holes, to then be processed with the addition of salt and black pepper and herbs and finally, stuffed into natural casing and aged for 2-3 weeks.