Mild dry sausage from Southern Italy, coloured with sweet pepper, for antipasti.
It is made from pork shoulder and belly, medium-ground. Dried, ground sweet red pepper gives it its orange colour without any heat, along with salt and fennel seeds.
Stuffed into a natural casing, often bent into a U shape, it dries for a few weeks until it is firm yet still supple.
The flavour is mild and lightly aniseed. Serve in rounds with a pecorino and country bread, or diced in a frittata.
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Mild dry sausage from Southern Italy, coloured with sweet pepper, for antipasti.
