After expert smoking process the wild sausages mature in three weeks up to the right cut firmness. A condition for this qualitatively very high-quality product are an expert choice and processing of the ingredients, thin game and pork. It's light smoke taste is typical.
Still today Casa Modena respects this tradition when producing rigorously a Dop product, or rather certificate in the respect of rigid rules foreseen by the law: only meats of national swines are used exclusively, checking the additives and each phase of the working.
Sugo all' Arrabbiata - L'Orto di Beppe, 100 % italian tomatoes.
Sugo alle Melanzane - L'Orto di Beppe, 100 % italian tomatoes.
Sugo alle Olive - L'Orto di Beppe, 100 % italian tomatoes.
Problems in the area of the respiratory organs among other things with bronchitis, disturbed behaviour patterns by tensions and disharmony.