Italian cold cuts are distinguished by the type of ground meat (which can be fine, medium or coarse) and spices and ingredients that give each one a distinct personality. Meat, fat and any other ground ingredients are made into sausages and left to mature. And it is towards the end of maturing that each sausage acquires its typical aroma. The slice is red with fat white/pink fat, with an intense appetising aroma.
Pork, salt, dextrose, sucrose, herbs and spices. Antioxidant: E300. Preservative: E252.