Sausage ravioli, typical of the North, usually dressed with butter and Parmigiano Reggiano.
Milanese pork sausage.
Pressed, cooked, boneless pork neck. Also named capocollo in Southern Italy.
Large fresh pork sausage from Modena, traditionally containing rind or cotica, hence the name. Commonly served with lentils, it is a favorite winter dish.
Cured pork rump, sliced and eaten as an antipasto.
Tuscan salami seasoned with fennel seeds, salt, pepper, and garlic. Finnocchiona is typically aged 7 months to a year.
Calabrian sausage made from the meat, liver, lungs, and lard of pork.
General term for salami and sausages.
Smoked pork sausage native to Trentino-Alto Adige.
Calabrian pork sausage.