Salsiccia con cinghiale (wild boar)
Ingredients: pork meat, 40% of wild boar meat, salt, natural aromas, sugar, milk-powder, spices. Processing: the pork and wild boar meat are minced and mixed with all the other ingredients. This mixture is shaped into sausages wrapped with a natural bowel, then they are kept in a dry environment until completely dry. Seasoning: 5 days. Sensory analysis: strong and spicy taste, intense aromas, and dark red colour. Size: 30 gr.
