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The Macomer Cup is a sausage present in the Italian territory with various interpretations
tions and recipes, obtained by processing of the upper portion of the pig neck was born and
bred in Italy and from a part of the shoulder (this justifies the name). The meat is salted
and massaged to favor both the penetration that the distribution uniform salt, is then stuffed
into a natural casing for seasoning. In the course of processing are added spices and herbs
typical of the different locations the cured meat production. In the past for its seasoning
he was used to wrap the meat in a rough cloth or tie it with hemp twine.






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