Instructions: This is a spiced pork sausage a speciality of EmiliaRomagna and Modena. It is made like salami with both fat and lean pork cloves cinnamon and pepper: this mixture is pushed into large skins and cured for a few weeks rather than months. It is available fresh in Italy but we buy them ready cooked. We serve them hot particularly in Bollito Misto.

Mediterranean
Lightly cured pork sausage weighing from 500g to 1kg. It is first boiled then thickly sliced and served with lentils or beans or cold with salad

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