Spicy Molisan Sausage

Spicy Molisana Sausage

The spicy Molise sausage is prepared with lean meats (such as boneless shoulder, minced ham and shoulder) and selected fatty cuts (pancetta) from pure Italian pork raised and slaughtered in our facilities, mixed with salt, ground chili pepper and natural flavors in expertly measured quantities.

Spicy sausage can be used as a quick second course together with pickled vegetables and homemade bread.

With spicy sausage you can prepare the sauce; if sliced and added to the fried egg, the dinner saver par excellence will be more

delightful!

The chili pepper's level of spiciness is acceptable. Among the benefits of spiciness are its ability to reduce bad cholesterol, antioxidant properties, vasodilatory properties, and digestive effects. Fresh chili pepper is a rich source of vitamins (A, C, and beta-carotene).

Adding a little chili pepper to the sausage makes a very tasty variation.

Good rule of thumb:

- consume spicy food no more than twice a week
- eat spicy food on an empty stomach

It is a product subject to natural weight loss and should be consumed after removing the casing.

Recommended wine

You can choose a red with character such as the sought-after Tintilia Molisana ( Opalia Tintilia or AE Tintilia )

Tintilia wine can also be used to cook "drunk sausage":

- put the sausage in a pan after browning a chopped onion and carrots in a drizzle of oil

- add a glass of wine and continue cooking until the cooking liquid has reduced.