Salsiccia Grecanica Calabrese stagionata ed affumicata naturalmente quantity:1 piece about 350 g this cured meat represents excellence

this cured meat represents excellence for lovers of refined flavors

ingredients: sheep's milk from free-range Sicilian sheep

the wine is fermented with a passage in oak barrels for about 96 hours

cured over 24 months with light natural smoking

Salsiccia Grecanica Calabrese stagionata ed affumicata naturalmente quantity:1 piece about 350 g this cured meat represents excellenceThe sausage grecanica u satizzu, is a typical sausage produced in Calabria exclusively in the Ionian area of the region, is produced in micro farms aspromontani over 1000 meters above sea level, from animals bred all 'inside of the farm family or just a little more and a closed chain, the sausage grecanica is seasoned by hand as tradition wants to hang in the cool and is given a natural smoking that flavors, enhances the flavor of the aromas and the