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Cured Sambudello sausage 3 pieces - 300g

€7.90
Tax included

The Sambudello sausage - an ancient cold cut belonging to the regional cuisine of Toscana, Emilia-Romagna and Umbria -  is described as “the poor version of sausages”, because of the ingredients used in the mixture rather than its incredible taste. There is an old saying: “no part of the pig should be thrown away”; the Sambudello sausage is made from the less refined pork cuts, such as the heart. Spices and fennel seeds are then added to the mixture which is filled in natural casings. Sambudello sausages can be either fresh or cured for roughly two months.

Sambudello was created by farmers who needed to use slaughterhouse waste. This tradition evolved over time and today Sambudello is made with less refined - but still very high-quality - meat cuts. Scarpaccia cured meats - the family-run company producing excellent handmade cold cuts - only uses Italian pork to make this product so full of history and tradition.

By crafting this sausage by hand and tracing the right prime-quality ingredients, Scarpaccia cured meats makes a Sambudello with a spicy and intense flavour and a strong scent of spices. Cured Sambudello sausages have a more compact texture than fresh ones and are usually cut into thick slices and enjoyed with some typical Tuscan unsalted bread. Sambudello sausage is also ideal to add some flavour to vegetable soups, salads or quiches.

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The Sambudello sausage - an ancient cold cut belonging to the regional cuisine of Toscana, Emilia-Romagna and Umbria -  is described as “the poor version of sausages”, because of the ingredients used in the mixture rather than its incredible taste. There is an old saying: “no part of the pig should be thrown away”; the Sambudello sausage is made from the less refined pork cuts, such as the heart. Spices and fennel seeds are then added to the mixture which is filled in natural casings. Sambudello sausages can be either fresh or cured for roughly two months.

Sambudello was created by farmers who needed to use slaughterhouse waste. This tradition evolved over time and today Sambudello is made with less refined - but still very high-quality - meat cuts. Scarpaccia cured meats - the family-run company producing excellent handmade cold cuts - only uses Italian pork to make this product so full of history and tradition.

By crafting this sausage by hand and tracing the right prime-quality ingredients, Scarpaccia cured meats makes a Sambudello with a spicy and intense flavour and a strong scent of spices. Cured Sambudello sausages have a more compact texture than fresh ones and are usually cut into thick slices and enjoyed with some typical Tuscan unsalted bread. Sambudello sausage is also ideal to add some flavour to vegetable soups, salads or quiches.

SamScaSta

Data sheet

Region
Tuscany
Gluten free
Yes
Perishability
Perishable
Lactose free
Yes

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