More on our Salsiccia di Nero (black pig sausage).
The first historical record of the practice of filling pork casings with meat mixed with spices and salt was made by the Roman historian Marcus Terentius Varro Lucullus, who attributed its invention and practice to the Lucanians. However, according to a false and very recent Lombard tradition, the Lombard queen Theodelinda is said to have invented the sausage and given its recipe to the inhabitants of Monza as a gift. With many cities claiming the product as their own, reputable sources do indeed trace its origins back to the Lucanians.Salumificio Pedrazzoli’ Salsiccia di Nero di Parma sausage is made exclusively with quality pork (from the native free-range Nero di Parma black pig breed – find out more by visiting www.salumificiopedrazzoli.it/il-nero-di-parma/ ), specifically, with cuts of ham and pancetta. This mixture is then seasoned with salt, pepper and garlic, and stuffed into a delicate casing.
PAIRINGS: Salumificio Pedrazzoli’s Salsiccia di Nero di Parma sausage has distinctive fragrant notes which can be brought out by carefully cooking it on a low heat, preferably in a frying pan. It is also excellent cut in half and grilled, or cooked in a stew. It may also be added to risottos. Pair with a red wine like Lambrusco Mantovano.
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