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In the Middle Ages the month of December was depicted with the image of a factor that kills the pig.
Even today in the country tradition remain this custom in the vicinity of the most important holidays in December, but especially with the arrival of cold weather that favors the conservation of salami and sausages.
The Italian gastronomic tradition is rich with quality products that are even more exalted and valued by the artisanal preparation of those still produce sausages homemade.
This is the favorable time, then, to prepare all the necessary equipment for the production of DIY sausages and, more importantly, provide a quality raw material preferably of Italian origin.
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