Country Sausage

History
Like other sausages, the country sausage derives from the need to use all the edible parts of the pig in order to easily preserve them. The local oral tradition and the evidences found in several municipal archives witness the historical presence of this sausage in the involved area.

Current Production Area in the Park: In the whole Park area in Lazio.

Description
A traditional product of Regione Lazio, it derives from the processing of lean cuts obtained from the side and from shoulder scraps, ham, and loin. It is eaten when it is fresh or after a short maturation period in a hot premise. The mixture is flavored with pepper, garlic, fennel, and other spices. The product, with a weight going from 70 to 500 g, is characterized by the cylindrical shape, the red color, and the sapid taste. The best quality results are obtained from the processing of meat coming from pigs bred in a semi-wild state or fed with an undergrowth pasture.

Product Availability: The meat is mainly processed in autumn and the sausages are sold after the scheduled maturation period.

Producers

Coop. Rinascita 78

Others