Salsiccia Grecanica Calabrese stagionata ed affumicata naturalmente quantity:1 piece about 350 g The Greeks introduced the cultivation

The Greeks introduced the cultivation of almonds

using one hundred percent freshly picked Italian date tomatoes

trimmings of bacon and tender fat

Cook in the oven at 220 °C for about 45 minutes

Salsiccia Grecanica Calabrese stagionata ed affumicata naturalmente quantity:1 piece about 350 g The Greeks introduced the cultivationThe sausage grecanica u satizzu, is a typical sausage produced in Calabria exclusively in the Ionian area of the region, is produced in micro farms aspromontani over 1000 meters above sea level, from animals bred all 'inside of the farm family or just a little more and a closed chain, the sausage grecanica is seasoned by hand as tradition wants to hang in the cool and is given a natural smoking that flavors, enhances the flavor of the aromas and the