The seasoned sausage is a typical product of Sardinia which is now part of traditional cuisine. The unique taste and lean meats, delicate spices and the right seasoning make this a unique and inimitable salami. Grinding Lean meats and seasoned pieces, selected according to the type of sausage, are trimmed, cut, cut and passed through a meat grinder, equipped with a perforated mold. Bagging This is a very delicate operation which must be taken care of so as not to leave air bubbles inside the dough, which could compromise the quality of the product. Binding and punching After being stuffed, the sausages are tied and perforated to allow air bubbles and water to escape. Drying and maturation A fundamental phase in which biological processes take place that affect aroma, taste and appearance. Maturation takes place in rooms with controlled humidity.