On days 18 to 20 February 2011 will be held the sausage festival in the town of Monte San Biagio (LT)

The event will be held in the parking lot opposite the railway station.

Also this year the festival offers the features of sausages with the aroma of coriander. During the festival days will be set up art exhibitions by local associations.

The sausage is derived from mixing well mixed whole pig meat that is cut preferably by hand with a knife, the fat content in the mixture does not exceed 25% and used natural ingredients such as salt, chili pepper, red pepper sweet muscat wine and coriander seeds Terracina Doc bake for crisper and easier to crush.

The resulting mixture after a rest of at least 12 hours in maniella of wood and stuffed into natural casings with pork plant in the string-shaped chain.

The thus prepared are dried sausages hanging from the barrel, the next day you go all'insaccamento all'affumicamento with the wood smoke of mastic. For storing the sausages are made in extra virgin olive oil in glass jars.

Curing must be done preferably in natural environments such as wineries or in huts Stramm for at least 25 days.
(Taken from the site of the City of Monte San Biagio)