How can I choose the best sausage of Abruzze?

Abruzzese sausage is a type of Italian sausage secreting dry best known for its spicy. Real sausage Abruzzs contains raw pork, white and black pepper and mixed herbs and is cured in smoke and chili peppers. You want to buy the best product, find a solid sample with medium grain and thick texture. The sausage should be wrinkled and colored and may show the growth of white mold on the surface, but should never have brown spots, air pockets or hard surface. Avoid cooked, irradiated or frozen sausages that have a subordinate taste. Most sausages marked as abruzSe are produced outside this area and may not use the same components or techniques as a traditional product. Dry cure used in this kind of sausage means that it is sometimes sold as a kind of salami.

Real sausage Abruzzes should be solid and somewhat difficult, with harsh skin, which can be covered with powder white mold. The presence of molds on the surface of the sausage is a natural part of excretion and does not indicate beach, but there should be no form inside. Never buy a dry sausage that is soft, has an air pocket inside, or feels very hard outside, as this may indicate contamination by bacteria or other microorganisms. Store the sausage breaking the skin of the cold, dry place before cutting and in the refrigerator.

Not all meat marked as abruzses of sausages are produced using traditional techniques. Some products are subject to cooking, frost orirradiation to eliminate potential contaminants and better suits food safety regulations. These techniques, however, change the taste of meat and avoid traditional sausage manufacturers. True methods of drying dry cure produce safe sausages without bacteria or other contaminants inside without deployment.