salsicciaComing from Salumificio Lombardi in Santarcangelo di Romagna (
This particular sausage is an excellent product because it does not contain gluten, sources of gluten or the added Monosodium glutamate, which are often harmful to health.
The production follows the traditional rules of sausage production.
The first historical evidence on the use of sacking the pork meat into its gut with spices and salt comes from the Roman historian Marco Terenzio Varrone, who attributes its invention and use to the natives of Lucania. In the following centuries this practice spread over the Adriatic coasts where, until XIX century, agriculture was the main activity because of the poverty of this geographical area.
The birth of tourism has spread the famous sausage from the Lombard lands to Romagna, where today it has become a typical and excellent product.