Seasoning process
The seasoned Red Salsiccia di Castelpoto is obtained by carrying out a drying process of the chains, of about 10 days, followed by the longer seasoning phase in order to give it a dark red color tending towards brick, and a soft and non-elastic consistency when cut. Once this process is completed, the Salsiccia is ready to be put on the table. A delicacy that, once seasoned, can also be enjoyed alone, served as an appetizer together with other typical cured meats or combined with naturally leavened bread cooked in a wood oven.
