Sausage

Pork sausage is the most traditional of the Sardinian cold cuts, which cannot be missing among earthen appetizers for occasions of conviviality and taste.

The coarse-grained sausage of the Salumificio di Belvì (Nuoro) is produced according to tradition, with the milling of pork, mixed with spices and aromas, drying and seasoning ideal for this sausage.

Discover the goodness of classic sausage, to be sliced with a knife and accompanied with bread and typical Sardinian products. The sausage factory's coarse-grained sausage combines seasoning tradition, quality, choice of meat and ingredients. A seasoning obtained in Belvì (Nuoro) with the maximum excellent conditions of the mountains of Sardinia

Available among sausages, even in different flavors such as smoked, chilli, anise and fine sausage.

Ingredients: pork, salt, vinegar, spices and flavors, dextrose and sucrose. Antioxidant: L-ascorbic acid, E300 - Preservative E252 - E250.

• Seasoning: Winter: in a cell at +10/12 °C with humidity 70-75% Spring: in a cell at +10/12 °C with natural ventilation



• Duration and storage: in the fridge at 0+4 °C
• Packaging: Cardboard
• VAT: 10%

Our pork sausage does not contain sources of gluten or traces of lactose, as also indicated on the identification label.

Among the many Sardinian cold cuts at the Salumificio di Belvì (Nuoro), sausage is produced according to the Sardinian tradition and mountain sausages, even in its smoked sausage variant.

After seasoning, the sausage is exposed to the fumes of local woods, trees in the heart of Sardinia that make this smoked sausage a delight for the palate.

Perfect for appetizers, snacks and as a main course, to be accompanied with bread and typical Sardinian products.

The smoked sausage of the charcuterie combines seasoning tradition, selection for quality of meat and ingredients, with a careful smoking process, which favors the extension of the storage time of the sausage and gives it a characteristic aroma.

• Ingredients: pork, salt, vinegar, spices and flavors, dextrose and sucrose. Antioxidant: L-ascorbic acid, E300 - Preservative E252 -
E250.

• Seasoning: Winter: in a cell at +10/12 °C with humidity 70-75% Spring: in a cell at +10/12 °C with natural ventilation



• Smoking
• Duration and storage: in the fridge at 0+4 °C
• Packaging: Cardboard
• VAT: 10%

Our smoked sausage does not contain sources of gluten or traces of lactose, as also indicated on the identification label.

The sausage at the Salumificio di Belvì (Nuoro) is prepared according to tradition, to flavor its pork with spices and aromas, such as chilli pepper.

Prepared from selected lean and selected meats, coarse-grained sausage respects tradition and combines with the intense flavor of ground chilli pepper and spices from the Nuoro area.

After drying and seasoning, which lasts at least a month, the chilli sausage will be on your tables, to be sliced and accompanied with bread and typical Sardinian products.

The chilli sausage from the Sardinian salumificio allows you to enjoy seasoning, quality of meat and ingredients, with a hint of “vitality” of chilli pepper.

The seasoning is obtained in the excellent conditions of the mountains of Sardinia.

• Ingredients: pork, salt, vinegar, spices and flavors, chilli, dextrose and sucrose. Antioxidant: L-ascorbic acid, E300 - Preservative E252 -
E250
• Seasoning: Winter: in a cell at +10/12 °C with humidity 70-75% Spring: in a cell at +10/12 °C with natural ventilation



• Duration and storage: in the fridge at 0+4 °C
• Packaging: Cardboard
• VAT: 10%

Our chilli sausage contains no sources of gluten or traces of lactose

Classic sausage, the most traditional of the Sardinian cold cuts, is revisited in our kitchen, even in its version of sausage with anise.

During the pork kneading, the sausage is flavored with a touch of anise flavor, delicate but perfect with pork meat, due to its intense scent.

A typical flavor of Sardinian cold cuts from the Salumificio di Belvì (Nuoro), sausage with anise is produced according to tradition, to be sliced with a knife and accompanied with bread and typical local products, for snacks, second courses and appetizers.

The sausage with anise from the sausage factory combines the seasoning and the high selection of pork with the ingredients of salt, pepper and anise seeds.

• Ingredients: pork, salt, vinegar, spices and flavors, anise seeds, dextrose and sucrose. Antioxidant: L-ascorbic acid, E300 - Preservative E252 -
E250.
• Seasoning: Winter: in a cell at +10/12 °C with humidity 70-75% Spring: in a cell at +10/12 °C with natural ventilation



• Duration and storage: in the fridge at 0+4 °C
• Packaging: Cardboard
• VAT: 10%

Our anise sausage does not contain sources of gluten or traces of lactose, as also indicated on the identification label.

The processing of pork sausage in our Salumificio in Belvì (Nuoro) is carried out according to tradition, from the classic coarse-grained sausage to this version of fine sausage, where the pork is finely chopped, to obtain an even softer and more spicy flavor.

Pork meat, with defatted pulp, is shredded, salted and flavored in natural cass. to obtain a very fine-grained sausage, with a very low percentage of fat, a delicate and unique flavor.

Try the most traditional of the Sardinian cold cuts, perfect as a fine sausage for earthen appetizers for occasions of conviviality among gourmets. To be sliced with a knife and accompanied with bread and typical Sardinian products

The fine sausage from the salumificio combines seasoning with excellent quality ingredients.

• Ingredients: pork, salt, vinegar, spices and flavors, dextrose and sucrose. Antioxidant: L-ascorbic acid, E300 - Preservative E252 -
E250.
• Seasoning: Winter: in a cell at +10/12 °C with humidity 70-75% Spring: in a cell at +10/12 °C with natural ventilation



• Duration and storage: in the fridge at 0+4 °C
• Packaging: Cardboard
• VAT: 10%

Our fine sausage does not contain sources of gluten or traces of lactose, as also indicated on the identification label.