Le tradizioni

GranPanciotto Frasassi

The leanest sausages are selected. After the traditional salting process, they are seasoned with black pepper, garlic and wine. They are layered and stuffed into natural casing then skillfully hand-tied to form a sole body. Subsequently, the product is placed in a cell to enjoy a slow and long ageing period. The result is a high-quality product: delicious when ecced and excellent when used for cooking.