This cured meat is typical of the town of Viterbo and its recipe probably dates back to the Etruscan period. It became particularly famous between the 11th and 15th centuries, the period when offal processing became more common. Susianella is in fact made from pork heart, liver, pancreas, belly, cheek and other cuts, from pigs allowed to reach a weight between 130 and 160 kilograms. The meat is ground coarsely and seasoned with salt, pepper, chili, wild fennel and other spices, then packed in natural pork casings and hand-tied.
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