Verzino

Verzini in 500 g or 1000 g portions. Verzino is a fresh, pure pork sausage to be eaten after cooking, produced throughout the year, especially in Lombardy.

Verzini owe their name to the cabbage, the main ingredient of the recipes in which they are used, such as the typical casola or cassoela from Bergamo or to prepare sausage with cabbage. Verzino can be boiled or prepared in stew, with potatoes or seasonal vegetables.

For its production, only pork bellies and shoulders are used. After careful stripping and separation of the rind, the meat is minced with a meat grinder (holes from 5 to 6 mm). It is then salted and flavored with a mixture of spices. Then it is mixed by hand or with a mixer, adding the necessary water so that it reaches the optimal softness for stuffing into thin mutton casings. Finally we move on to hand tying with the typical twine braiding system.