In Umbria, after the cured meats have been prepared, the remaining pork meat has always been used for making salamis and sausages, to be aged and dried or cooked fresh. An important factor involved in making tasty sausages is the characteristic condiment of salt and plenty of black pepper. Sausages can be cooked in a wide variety of ways: fresh sausages can be prepared with roasted potatoes, with grapes, stewed, but many prefer them roasted or crumbled into lovely winter sauces. Furthermore, once they are cooked, together with vegetables, they are a wonderful filling for the typical Umbrian flatbread known as Torta al Testo. They can also be seasoned like other salami’s that are bitten into or cut into thin slices. A wonderful accompaniment to unsalted bread and wine from the Umbrian hills.
Description
Small, cylindrical-shaped sausages in casings. Fresh sausages weigh approximately 80 grams while dry ones weigh from 40 to 50 grams.
Production area
Region of Umbria.
