Search Results for: Sheep half carcasses
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sauces. production and conservation it is made with fresh pork, the lean part obtained from the thigh, the shoulder and the neck, while the fat part proceeds from the throat, the chin and the flank. the seasoning is carried out by adding salt, red wine and spices to the mixture. it is then stuffed into sheep
sauces. production and conservation it is made with fresh pork, the lean part obtained from the thigh, the shoulder and the neck, while the fat part proceeds from the throat, the chin and the flank. the seasoning is carried out by adding salt, red wine and spices to the mixture. it is then stuffed into sheep...
https://www.bg.camcom.it/lang/en/bergamo-city-of-the-thousand-flavors/products/cold-meats/bergamo-sausage