Bagged of ancient production this sausage is obtained from valuable pieces of pork. It is prepared using lean meats and lard.
The pieces cut as knife points are mixed with seed, fennel, sweet or hot pepper, sea salt and white wine made from white Malvasia di Gravina grapes. Even the pig casing is washed and soaked in salt, fennel seed and orange peel. The crowns of sausage are divided into “ferse” with a cotton string and allowed to stand on a board for 12 hours during which they are prick to release more water and air. Sausages are hung and let dry for 20-30 days.
Alta Murgia ‘Punta di coltello’ sausage
