This sausage is taken from an Etruscan recipe that became popular between the eleventh and fifteenth centuries: today it is a typical product of Viterbo. It may be U- or donut-shaped and is made with heart, liver, pancreas, cheek lard, bacon and other pork scraps, all seasoned with salt, pepper, chili, wild fennel and other spices.

Farming Company F.lli Stefanoni

via Cassia Nord 60
01100 Viterbo (VT)

tel. +39 0761 250425
mob. +39 338 6755058
stefanonifratelli@libero.it