RENIERI chooses the best shoulder and bacon from carefully selected all-Italian pigs, then mixes them together adding only salt, pepper and natural flavours.
RENIERI guarantees a traditional preparation of the finest quality, without added starters or colours; the mixture is made into sausage with a natural gut; the seasoning is exceedingly long and made in proper, well ventilated, rooms for more than three months.
SALAMINO
RENIERI's Salamino is small-sized, dry and firm, and displays a ruby-red colour where the grains of fat are uniformly scattered. It has a strong and deeply spiced flavour, is made into sausage with a natural the hand tied.
FINOCCHIONA
RENIERI's Finocchiona RENIERI takes its name from the fennel ("finocchio" in Italian) seeds that are added to the pork meat mixture that gets pleasantly flavoured. The fat meat, made from pork cheek, is minced together with the lean meat, then mixed with salt and pepper, and finally made into sausage with a natural gut, and left for seasoning in a cool and dry environment for more than two months.
Extremely scented and with a rich taste.
LA BRICIOLONA
RENIERI's Briciolona differs from Finocchiona since it has no fennel seeds in its mixture.
