Salsicce

MACELLERIA ROBERTO D'ALTOÈ

Salsicce

They are extracted grinding all lean and fatty meats that we obtain during the silicing that is useful for sausages and salamis. Than, sometimes, we add to the minced meat the liver to make “FIGALET” or Radicchio di Treviso to make “SALSICCE COL RADICCHIO”.

Immediate meat consumption after a short drying

Descrizione

They are extracted grinding all lean and fatty meats that we obtain during the silicing that is useful for sausages and salamis. Than, sometimes, we add to the minced meat the liver to make “FIGALET” or Radicchio di Treviso to make “SALSICCE COL RADICCHIO”.

Homemade and natural processing