Sausages are a staple food in the Italian culinary landscape and can be cooked in different ways and according to different recipes, depending on their region of origin. We have selected the delicious cured sausages by Scarpaccia cured meats - a family business operating in the middle of Casentino, which crafts handmade cold cuts and cured meats following the local tradition. This company always guarantees a careful selection of meat - only high-quality Italian pork - as well as a handmade production resulting from years of experience in the field.

What’s the difference between fresh and cured sausages? They are both made from Italian pork, they are ground to the desired particle size, they are kneaded with aromas and filled in natural casings. The difference lies in the aging period: fresh sausages are ready to eat straight away, whereas cured sausages are left to dry for twenty days in dried and fresh rooms. The result is a compact sausage with a fragrant scent and genuine taste, as a result of the skilled work and patience of butchers.

Much like in the case of fresh sausages, Scarpaccia cured meats skilfully mixes prime-quality ingredients to achieve a balanced flavour and an ideal texture. Cured sausages can be cut into little slices and served as starter or as an appetizer during an aperitif.