Organic Seasoned Sausages

100% pigs born and raised in the wild on the Tolfa mountains, naturally seasoned with only salt and pepper

Small, intense, and irresistible: a rustic bite that smells of the cellar and pork butcher's tradition.

Organic Seasoned Sausages from Poggio Felicioso

Poggio Felicioso's Organic Cured Sausages are the quintessential cured pork butcher's shop: meat from pigs born and raised 100% free-range in the Tolfa mountains, cured with only salt and pepper and left to dry slowly until perfectly cured. No chemical preservatives, no artificial additives, no farm-raised antibiotics: just time, fresh air, and the prized wild-fed fat that keeps each slice tender and fragrant. The supply chain is short, entirely Italian, and CCPB certified: in the small, convivial format of these sausages, you get all the grandeur of a naturally raised pig.
 
 
 

The roots of these Seasoned Sausages are deep in tradition

In peasant homes, the sausages hanging from the kitchen beams or beside the fireplace were much more than a stash: they were the family bank, the treasure that curing transformed day after day into concentrated flavor. The smallest, the sausages, were the first to be ready and the first to disappear: they ended up in the harvesters' saddlebags as a field snack, in the bundles of shepherds on the move, on the table when an unexpected guest arrived. Cut with a switchblade and accompanied by bread and wine, they represented rural hospitality in its most sincere form: a simple ritual that these wild sausages bring intact to today's tables.
 
 
 

Choosing Organic Cured Sausages means taking care of yourself

Natural curing with only salt and pepper is the oldest and cleanest preservation method available: it concentrates the meat's noble proteins—particularly rich here thanks to free-range farming—along with highly absorbable iron, zinc, and B vitamins, allies of energy and mental clarity. The fat from pigs raised on the move and fed organic grains has a more balanced and aromatic profile than conventionally raised pigs. The ultra-short label, free of chemical preservatives or artificial additives, and the CCPB organic certification make this cured meat a delicious and transparent snack.
 
 
 

How to Best Use: Organic Cured Sausages

• THE SINOIRA SNACK IN THE COUNTRYSIDE — The rustic ritual of late afternoon: sausages cut into logs with a knife, organic natural artichokes and touches of Organic Sheep's First Salt: three genuine flavors that enhance each other, to be shared without haste.
• THE APERITIF YOU DON'T EXPECT — Try the most modern combination of tradition: sausages with a Kombucha 'dolfo iced, whose bitter note cleanses the palate like a craft beer, and croutons spread with Organic Green Olive Bruschetta.
• THE HIKER'S BACKPACK — Originating in the Tolfa mountains, these sausages are the perfect trekking snack: energetic, compact, and no refrigeration required. Keep them in your backpack with you. Mixed organic ancient apples crunchy and Organic Perciasacchi biscuits: lunch at the summit is served.

The Producer: Poggio Felicioso

Family, land, and patience: Poggio Felicioso raises over 300 free-range pigs in the Tolfa mountains, grows its own grains, and processes everything by hand in a closed, CCPB-certified organic supply chain.
 
 
 

Ingredients

Organic pork, salt, pepper.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1799 kJ / 432 kcal
• Fat: 36 g, of which saturated fatty acids: 13 g
• Carbohydrates: 1 g, of which sugars: 0,5 g
• Protein: 26 g
• Salt: 4 g

Indicative average values ​​for the seasoned pork sausage category.
 
 
 

Freshness and Taste Guaranteed

The product arrives vacuum-packed to ensure its freshness. Slight weight variations are possible due to the artisanal processing that preserves the integrity of the product.
 
 
 

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