IL TRE BON Rind-stuffed sausage is also called priest's hat thanks to the triangular shape that characterizes it, determined by the rind that covers the final part of the pig's paw and that is first cut and then sewn. The preparation involves grinding pork meat with rind, then flavored with salt, flavorings, spices additives. The product thus obtained is subjected to drying and then vacuum-packed. IL TRE BON Rind-stuffed sausage of about 700 g is to be cooked. The slice is compact, soft to cut, with uniform grain size and pink color tending to red. The taste is characteristic, with a very intense and aromatic taste.

• Product "100% ITALIANO".
• Selected pork meat "ORIGIN: ITALY".
• ALLERGEN-FREE (EU Reg. 1169/2011).
• GLUTEN-FREE, LACTOSE-FREE, DAIRY-FREE.

RECIPE: The company recommends cooking IL TRE BON Rind-stuffed sausage following the cooking methods shown on the cartouche "i Buoni salumi" that accompanies the product. Recipe: remove the vacuum packaging and wrap IL TRE BON in a cotton towel, soak it in a pot with plenty of cold water, bring to a boil and simmer for about 3 hours and 1/2. IL TRE BON Rind-stuffed sausage is enjoyed hot, combined with the classic mashed potatoes or lentils, but also recommended accompanied by beans or with an exquisite pepper-based sauce. Ideal, the combination with sparkling and dry red wines.