Pignone Sausage
Features: pork sausage flavored with salt, pepper, and natural aromas like nutmeg, cinnamon, and cloves. It looks like many small salami packed in natural bowels, about 10-12 cm long, with a pink color and white streaks deriving from the presence of beacon.
Production Area: Pignone (La Spezia)
Curiosities: Sausage processing is an ancient tradition in Pignone, and it is still witnessed by many people in the town: until a few decades ago, all families used to breed one or more pigs and meat processing was carried out with the help of experts. The production of this sausage acquired a commercial value already 35 years ago thanks to a grocers' family from Pignone, even if the product was sold in the local market. The production continued and gradually increased to the extent that a small butcher's shop was opened in Vernazza, in Cinque Terre.
Preparation: The meat is cut and minced. The mixture must be accurately weighted in order to decide the precise quantity of salt and spices. The ingredients and the meat are mixed and packed into the bowels. Afterwards, everything is tied with the characteristic "knots", using natural string.
Recipe: This sausage is very good raw to fill focaccia genovese or cooked and flavored with laurel leaves.
