A gem from the Guidara house.
Guidaretto is obtained by using fresh meat of the highest quality, which, after being de-boned, is cut by hand by the point of a knife. Thanks to the uniformity of the casings, this sausage takes on a fairly regular cylindrical shape, and thanks to the maturing process that takes place naturally in ventilated environments for about 30 days, a whitish outer layer develops, which is typical of this artisan product.

How to eat it:
Guidaretto should be cut with a knife with a smooth blade; it has an intense and sweet taste due mainly to the influence of the particular microclimate of the valley on the seasoning, but also to the balanced presence of salt which contributes to the exaltation of the flavor of this sausage. It can be matched with young, sweet, medium bodied and fruity red wines.