Spicy dry sausage made without added nitrites or nitrates, for an antipasti board.
The recipe excludes the preservatives E250 and E252. Preservation relies on salt, spices and a controlled drying of a few weeks.
Red chilli gives it its deep colour and heat, and fennel seeds often add a fresh note.
The texture is rustic and the pork flavour more present than in a standard sausage. Serve in rounds with bread and a red wine.
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