The “Mortadelline of Campotosto” are produced around the Lake of Campotosto, in the mountains of Laga and the Gran Sasso, an area where sausages were produced in ancient times.
The pork sausages are enriched with pepper and salt, and stuffed into the same pig guts.
For the production of the Ventricina are used the best parts of the pork, minced and seasoned with salt, fennel seeds, sweet and hot peppers, which give it a reddish color.
The Ciavuscolo is a sausage typical of the Marche Mountains, characteristic of the processing of homemade pork.
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