AGING — available from late October.
This sausage has just been stuffed and is now resting. Leave your email address using the "Notify me" button and we will write to you the day it is ready.
In Puglia, horse meat is no novelty. It is a family tradition: the bits of meat in Sunday sauce, the braciole, the sausages that you could only find at your trusted local butcher. Less and less so, today.
Mimmo Cordisco has been a butcher for 33 years in the Subappennino Dauno, in the province of Foggia. Fourth generation. He prepares this sausage just as he has always seen it done: selected equine meat, a few ingredients, hand-stuffing, and then time. The time required for aging, which is not cut short.
Photos of the finished product will arrive at the end of the aging process. For now, we show you how it is born.
PRODUCT SHEET
- Producer: Mimmo Cordisco, artisan butcher — Subappennino Dauno (FG)
- Ingredients:
- Allergens:
- Processing: hand-stuffed, naturally aged
- Weight: approx. 700g
- Packaging: vacuum-packed
- Shipping: at room temperature
- Storage: in the refrigerator after opening
- Origin: Puglia, Italy
HOW TO EAT IT
Sliced thinly, raw, on homemade bread. On a cutting board with Puglian caciocavallo and Bella di Cerignola olives. In your glass, a structured red like a barrique-aged Primitivo.
FREQUENTLY ASKED QUESTIONS
When will it be available?
At the end of the aging process, approximately late October. Click "Notify me" and we will email you as soon as it is ready.
Is it eaten raw or cooked?
As it is cured, it is eaten raw and thinly sliced. But there are also recipes where it is cooked in a pan.
How is it shipped?
Vacuum-sealed and shipped at room temperature, without a cold chain.
Who produces it?
Mimmo Cordisco, the same butcher who makes our capocollo and our knife-cut Puglian sausage.
