Weight: 6 Ounces

Pronunciation: kah-ZELL-ahs soh-press-SAH-tah

Breed: Berkshire, Gloucestershire Old Spot, Red Wattle, Tamworth 

Origin: New York, USA 

Aging:  Minimum 6 weeks

##0##Cesare Casella is producing exceptional quality cured meats right here in the U.S. This is a dry-cured, fermented sausage that is common throughout Italy. Cesare, a renowned chef, closely follows traditional Italian methods, using pigs from American farms. The meat is coarsely ground, giving it a slightly uneven and rustic appearance when sliced. During the slow, long, and cool aging process (minimum 6 weeks), the sausages lose about 30 percent of their original weight, concentrating the flavors of the meat. They are made without nitrites and nitrates. Available in Dolce and Piccante: the Dolce is sweet and seasoned with black pepper.

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