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The Sardinian sausage, locally called "saltizza" or "sartizza", is considered the Sardinian salami par excellence. It is produced in the whole region and is presented with the typical type "horseshoe-shaped" and average unit size of 400-550 grams.
It 'a seasoned sausage made from fresh pork selected, manually cut into small cubes, can be flavored with salt, pepper, fennel and spices and stuffed into natural casings. Is left to mature, from a minimum of 8 days up to 30 days

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