Description
Characteristics: It is a typically Italian meat sausage, although it is originally from Italy and Hungary, and its shape and ingredients are similar. It is made from a mixture of meats (either pork or beef, or both), bacon and pork fat.
Flavor: Balanced and smooth.
Region: Province of Buenos Aires.
Maturation: 30 days.
Cut: Machine cut into thin slices.
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: Vacuum packed, in our special reusable container, with zipper closure.