Fresh Organic Sausage

100% pigs born and raised in the wild on the Tolfa mountains, without antibiotics and without chemical preservatives

The full, juicy flavor of traditional pork butchering: just meat, salt, and pepper, as tradition dictates.

Fresh Organic Sausage from Poggio Felicioso

Poggio Felicioso's Fresh Organic Sausage is pork butchering at its most honest: 100% pork born and raised in the Tolfa mountains, ground and stuffed by hand with only salt and pepper. No chemical preservatives, no artificial additives, no antibiotics: the animals are raised in the wild, fed organic, GMO-free feed, in a short, entirely Italian supply chain certified by the CCPB. The result is a sausage with a generous texture and authentic flavor, where the renowned wild-caught fat adds juiciness and depth of flavor to every bite.
 
 
 

The roots of this Fresh Sausage are deep in tradition

Sausage is one of the oldest cured meats in Italian history: the Romans were already fond of it, and it was from soldiers returning from Lucania that they learned the recipe for "lucanica," even mentioned in Apicius's gastronomic treatises. Over the centuries, the art of curing fresh meat with salt and spices became the heart of the peasant ritual of pork processing, the most anticipated moment of winter, when families gathered and nothing from the animal was wasted. Fresh sausage, to be consumed immediately, was the first reward for that labor: a simple luxury that Poggio Felicioso brings back to the table today with the same essentiality as then.
 
 
 

Choosing Fresh Organic Sausage means taking care of yourself

Free-range pork is naturally richer in flavor and nutrients: constant movement and a diet based on organic grains result in high-quality proteins, B vitamins—essential for energy metabolism—iron, zinc, and selenium. The absence of antibiotics, chemical preservatives, and artificial additives makes this sausage a clean and transparent choice, where the label consists of three words: meat, salt, and pepper. Animal welfare, guaranteed by ample space and natural rhythms, is not just an ethical choice: it's what makes the meat tastier and more authentic.
 
 
 

How to Best Use: Fresh Organic Sausage

• PEASANT-STYLE SAUSAGE AND BEANS — The richest poor dish there is: brown the sausage in a pan and add the Organic Purgatory Bean with a branch of laurel, leaving it to flavour slowly; accompanied with a glass of Tenuis Montepulciano Organic Red for a lunch that tastes like a farmhouse.
• SUNDAY STEAMING POLENTA — When it's cold there's nothing better: cook the Bramata Corn Flour for Organic Polenta and place the browned sausage on top with its juices; for lovers of character, a touch of Organic sweet and spicy sauce next to the plate.
• THE FARMER'S STREET FOOD SANDWICH — Grilled sausage is best served in crispy bread with Organic Friggitelli Peppers sautéed in a pan, or in the southern style with Organic Broccoli Rabe reviewed: two classics that never disappoint.

The Producer: Poggio Felicioso

Poggio Felicioso is a family farm that raises over 300 free-range pigs, with 80% of their feed produced on-site and a completely closed supply chain: from field to plate, every step is done by hand, with CCPB organic certification and zero compromises on quality.
 
 
 

Ingredients

Organic pork (100%), salt, pepper.
 
 
 

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

• Energy: 1256 kJ / 303 kcal
• Fat: 26 g, of which saturated fatty acids: 9,5 g
• Carbohydrates: 0,8 g, of which sugars: 0,5 g
• Protein: 15,5 g
• Salt: 2,1 g

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

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