Salsiccia Calitrana Dolce - Tornillo

Sweet salsiccia from Calitri, dry cured with just salt and wild fennel: slice it thin and eat it with bread.

The Tornillo family, makers of traditional southern Italian salumi, cure this pork sausage from Calitri, in Irpinia, for at least 21 days. The seasoning is kept simple and no preservatives are added.

How to use it

• Sliced thin, with good bread.
• On a board with cheese and olives.

Details

• Weight: 300 g
• Ingredients: pork meat, salt, wild fennel.
• Gluten and lactose free, as declared on the label.
• Producer: Tornillo