The history of this product dates back to ancient Romans, but the provenance of this speciality has been a topic of interregional disputes for decades. Each region with its own traditional and tasty recipe.
The history of this product dates back to ancient Romans where it could be found in local menus. The first mention of the sausage was done by Marco Terenzio Varrone. The provenance of this speciality has been a topic of interregional disputes for decades: Varrone described it as a delicacy of Lucania, today the region known as Basilicata region. The Lombards, instead, refer to a legend according to which the recipe was a secret of the Longobard queen Teodolinda. But then, if we ask the Venetians or Bologna’s born, they would claim different stories in order to be recognized as the true inventors of the sausage.
The main paste is created by combining different parts of the pork, such as shoulder and bacon. In the Italian local tradition, it differs for adding particular cuts, such as offal, or vegetables such as turnips or tubers. Even the range of spices used to flavour the meat changes from town to town, up to a list that includes distinguished strong flavours, from fennel seeds to orange zest and paprika. There are therefore many recipes to produce a high quality product, in a constant and inimitable battle to get the tastiest and peculiar aroma.
The quality of the product
The traditional Lombardy recipe mixed with a twist of much modern spices and variants, grants uniqueness and the highest quality to the Salumi Pasini Fresh Sausages. Starting from a strict selection of the best Italian pork meat and using top quality ingredients. The fresh paste is stuffed in natural casing, in a long and thin shape for the “Luganega sausage”, in the classic sausage shape “Salamella”, in a small size, hand-tied for the “Verzini” shape, or just used as a fresh sausage paste. Finally, the product is enriched with a mixture of spices and natural aromas that gives it a peppery and tasty flavour.