The art of tradition is passed down through the unique flavour of finely minced pork that is wisely seasoned and stuffed into a casing.
The raw version needs to be slowly cooked for more than three hours and is available in 600 and 800 gr formats.
An Emilian cuisine classic that can be made special with the classic side dishes of beans, mashed potato or lentils or with the more innovative multitude of vegetables. 

 

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