Mimmo Cordisco has been a butcher for 33 years and is a fourth-generation butcher in the province of Foggia. He makes this sausage with one goal in mind: that it tastes like real pork.
Pure pork, coarsely knife-cut, seasoned with salt, black pepper, and wild fennel seeds from the Subappennino Dauno. Hand-stuffed into natural casings, tied, and left to dry. No polyphosphates. No colorings. No shortcuts.
The irregular texture visible through the casing is real meat, not industrial paste.
PRODUCT SHEET
- Producer: Mimmo Cordisco, artisan butcher — Subappennino Dauno (FG)
- Ingredients: pure pork, salt, black pepper, wild fennel seeds
- Processing: knife-cut, hand-stuffed into natural casing
- Weight: approx. 360–400 g (2 sausages)
- Packaging: vacuum-packed
- Storage: +4 °C, consume within 20 days of opening
- Origin: Apulia, Italy
HOW TO EAT IT
Raw, thinly sliced on homemade bread. On a cutting board with Apulian Caciocavallo and chili peppers in oil. In a pan with turnip greens and cherry tomatoes: it is the Sunday sauce for those who grew up in Apulia. In the glass, a red wine like Guarano Negroamaro.
FREQUENTLY ASKED QUESTIONS
What does "knife-cut" mean?
The meat is coarsely cut by hand, not machine-ground. The texture remains irregular, and the consistency is that of a traditional, old-fashioned sausage.
Is it eaten raw or cooked?
Both. Since it is cured, it can be eaten raw and thinly sliced. Or, it can be browned in a pan with a drizzle of extra virgin olive oil.
How long does it last?
Vacuum-packed, it should be stored at +4 °C. Once opened, it must be consumed within 20 days.
Who produces it?
Mimmo Cordisco, an artisan butcher who has been working for 33 years and also produces the soppressata in our catalog.
Is the sausage mild or spicy? We have both mild and spicy sausages available.
