Dried ham sausage, the dried sausages of Mastro Peppe are made using the finest cut of pork, ham.
The sausages are fine-milled, tied by hand, and enriched with natural condiments such as salt, pepper and garlic, finally stuffed into natural pork casings.
They mature for 70/90 days, the first phase of which takes place in the cellar with a wood-burning fireplace.
The seasoning of the lonzino begins with the heat of the wood-burning fireplace, and continues in the cellars for 90/120 days.
See how we make and season Norcia ham sausages.
Does not contain:
The butchery could be sent vacuum-packed, the vacuum is made for transport, upon arrival of the product we advise you to remove it from the vacuum, and consume it not before 4-6 hours of rest in the fridge in the vegetable section, it must be removed from the fridge at least an hour before consuming it.