The pearl of Casa Guidara.
The simply seasoned and flavored sausages are obtained by using fresh meat of the best quality, which, after being de-boned, are cut artisanally by the point of a knife.
The casing used for stuffing is a natural pork casing. Thanks to the regular tying carried out during the sacking process, cacciatorini are obtained in a regular format, and thanks to the maturing process, which normally takes place in a ventilated environment for about 15-20 days, a whitish outer layer develops, which is typical of this artisanal product.

How to eat them:
Cured sausages should be cut with a knife with a smooth blade; they have an intense and sweet taste, depending on the variety: the spicy ones have a strong and decisive taste, whereas the ones with fennel are characterized by a very open, but intense taste. Their taste is mainly due to the influence of the particular microclimate of the valley on the maturing process, but also to the balanced presence of salt which contributes to the exaltation of their flavour. They can be matched with young, amiable, medium bodied and fruity red wines.