Salsiccia a ferro di cavallo (Horseshoe sausage)

Sausage is one of the most popular cured meats in Italy and especially in Calabria where it is characterized by its bright red color and its spiciness. It is obtained strictly from the shoulder and pork belly, to which lard is added, all minced separately and then mixed together with the addition of spices typical of Calabrian meats: pepper, chilli pepper, wild fennel. The dough is stuffed and tied manually to form the classic “horseshoe sausage”. Aging takes place in environments with controlled humidity and temperature for not less than 45 days. Recommended as an appetizer and as an ingredient for first courses.