The Pasqualora, typically from Sicily, is a dried sausage made exclusively with pork and with the addition of salt, black pepper, red pepper, white wine and fennel seeds. Once produced it is left to mature for a week or two. The name comes from the custom of keeping some cuts of pork slaughtered during Easter for the the next summer.
Shelf life: 3 months +.
Price: £ 2.99 / 100grams
Approximate Product Weight: 400 to 600 grams