Cured sausage in oil in a fir box

Give the gift of a unique and precious gastronomic experience: De Nunzio sausage seasoned with skill, preserved in oil, enclosed in an elegant fir box. An idea that will win you over for its taste and elegance!

Those who love peasant cuisine, typical of Irpinia and many other areas of southern Italy, know very well how special certain flavors are.

There cured sausage in oil it is one of the key foods of these culinary traditions, which originate from the tireless work of our predecessors, who had the need to set aside as many stocks as possible throughout the year and therefore to develop safe preservation methods .

Preservation in oil has in fact made it possible in the past to keep the characteristics of foods unaltered, which therefore did not undergo any changes either in their actual integrity or in their organoleptic characteristics.

In fact, it is well known that, in the absence of the much more modern refrigerator, attempts were made to use various preservation methods that would not cause food to spoil and would thus allow supplies to be made throughout the year.

Our ancestors have always been involved in agriculture and pastoralism and, thanks to their hard work, today we too have the opportunity to learn about the culinary traditions of the past and ancient preservation methods, which continue to be effective even today.

However, to obtain good products, worthy of this tradition, you must always start by sourcing them high quality raw materials .

The sausage factory De Nunzio wants to guarantee only the best to its customers, which is why it begins by selecting livestock strictly belonging to the National Protected Circuit .

The pigs are raised in a semi-wild state and fed adequately based on their daily needs, prerogatives that ensure that the meat obtained is rich in nutrients and well balanced in part fat and lean.

The pigs of the National Protected Circuit are also raised and slaughtered exclusively in Italy .

How we prepare our cured sausage in oil

In order to obtain our delicious cured sausage in oil, we obtain some cuts of meat that we also use for the ham and loin fillet: lean part of the thigh and back .

These are pieces with little innervation, mainly thin and malleable, which are therefore easily workable.

Lean meat makes up 2/3 of the mixture, while fatty meat makes up 1/3.

The pieces are cut and chopped, and then sprinkled with salt and spices , including pepper and fennel.

Once all the mixture has been mixed, proceed with inserting it into the natural casing and, after tying, the sausages are left to mature.

The maturation takes place in well-ventilated rooms, where it is possible to control the temperature and the degree of humidity.

Once the curing time has elapsed, the sausages are inserted into glass jars sterile and covered entirely with sunflower oil .

The latter, in addition to aiding the preservation process, does not alter the flavor of the sausage in any way, thanks to its fairly neutral and delicate taste.

What to say? Just talking about this preparation makes your mouth water!

So how should we consume cured sausage in oil?

Let's say that there is no real rule: that it is for a picnic greedy, a appetizers in the name of the rediscovery of genuine flavors or one dinner in company, you can never go wrong!

Cured sausage in oil is perfect in cutting boards , in starter and main courses, but also simply on bread fresh or bruschetta!