italian sausage processing: artisan
Ingredients: local pork, salt, fennel.
nb. allergens are not excluded
The seasoned sausage is made according to the most ancient traditions handed down from generation to generation. The genuineness is guaranteed by the careful selection of the raw material among the local meats. A 0 km product to save money, which translates into quality for reduced times from slaughter to production and direct control of pig breeding.
The seasoned sausage in the kitchen
The seasoned sausage of the butcher and sausages D’andrea, is a product that boasts a particular seasoning that ensures the preservation of the organoleptic characteristics of the product. The taste of the sausage is enhanced during the seasoning becoming an excellent element that enriches even the most insignificant dishes making them unique.
The white risotto, simply prepared with meat or vegetable broth, seasoned with butter, black pepper and parsley becomes a delight for the palate and a rich dish if you add the seasoned sausage into small pieces. A dish suitable for any occasion that is a dinner for close friends, a business lunch or a buffet for the birthday, the seasoned sausage finds its place becoming the protagonist.
The seasoned sausage is a cross between the salami and the fresh sausage. This allows you to taste it even as it is sliced and placed in bread, eaten in bites after removing the skin or again, inserted into pieces on skewers mixed with seasoned sausage, cheese, peppers, olives and all that suggests the fantasy.
The right wine for seasoned sausage
To accompany the seasoned sausage of the Butcher and Sausages D’Andrea, we recommend a full-bodied red wine such as Cirò rosso di Calabria, or a Montepulciano d’Abruzzo and why not an Aglianico del Vulture.
The wine enhances the taste of the salami and creates the contrast necessary to taste its flavor until the last bite.
As an alternative you can choose softer red wines to balance the flavor of the seasoned salami. A red wine fresh in taste and possibly effervescent as can be the Gutturnio, Bonarda or Oltrepò Pavese that should be served at a temperature that can vary between 15/17 ° C.
The Butcher and Sausages D’Andrea, pay close attention to the raw materials that are used for the realization of the final product at km 0.