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Description |
The fiaschetta Aquilana gets its name from the old flask that, in past centuries, contained gunpowder: the shape of this meat he points out the features.
Is obtained from the thigh meat of minced pork that comes naturally, seasoned with various spices and salt. The mixture obtained is bagged and placed under a press which gives the sausage its known form. Aquila The fiaschetta is then left to age for about three months before being ready for consumption.
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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