The sausage aviglianese is made with choice meats that come from a strict selection.
The cut of meat with the tip of the knife (as tradition Luke) is combined with fat, stripped of nerves and fat. The grinding, seasoned with salt and fennel and stuffed into the intestine, occurs in the shortest possible time while the process of drying and curing, are slower than enough to make uniform the sausage from the inside out.
It tastes sweet with an aftertaste of fennel and a deep red color if at the end of maturation. This makes a very welcome Aviglianesi sausage, fennel seeds are visible to the cut.
Pork “shoulder”, ground salt, wild fennel. No preservatives.
about 2-3 months.
Store in a cool dry place at temperatures between 12-15° C. Shelf life 9 months.
Once opened, the container should be stored in a refrigerator and consumed in a short time.