BERGAMO SAUSAGE

Description

It is so hard to resist the loanghìna: in fact, cooking it is very easy! If you love boiled meat, you can add it to the sauce. Alternatively, you can use it to enrich the flavour of your filled pasta or your savoury pies. You can also grill it: it will loose its fats while cooking and it will be much healthier. It can be cut into pieces or rolled up over itself and fixed with a toothpick. The best way to serve it is along with a steamy side of polenta: simply delicious! 


Polenta e osèi (Polenta and birds) is another traditional dish prepared with the loanghìna. However, you can also find it in many other recipes, including Bergamo’s risotto and home-style chicken, stuffed with roasted chestnuts, plums and loanghina.
The sausage sandwich is also a fantastic street food!
It is made of 70% lean pork meat (thigh, coppa, shoulder and mixed minced meat) and around 30% of ground fat part (throat, chin, pancettona).
Every butcher adds his special ingredients to the mixture, such as wine, meat broth, salt, PDO Grana Padano cheese, spices and herbs.
The sausage casing is made of clean intestines. The final product is tube-shaped, with a small diameter.

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It is so hard to resist the loanghìna: in fact, cooking it is very easy! If you love boiled meat, you can add it to the sauce. Alternatively, you can use it to enrich the flavour of your filled pasta or your savoury pies. You can also grill it: it will loose its fats while cooking and it will be much healthier. It can be cut into pieces or rolled up over itself and fixed with a toothpick. The best way to serve it is along with a steamy side of polenta: simply delicious! 


Polenta e osèi (Polenta and birds) is another traditional dish prepared with the loanghìna. However, you can also find it in many other recipes, including Bergamo’s risotto and home-style chicken, stuffed with roasted chestnuts, plums and loanghina.
The sausage sandwich is also a fantastic street food!
It is made of 70% lean pork meat (thigh, coppa, shoulder and mixed minced meat) and around 30% of ground fat part (throat, chin, pancettona).
Every butcher adds his special ingredients to the mixture, such as wine, meat broth, salt, PDO Grana Padano cheese, spices and herbs.
The sausage casing is made of clean intestines. The final product is tube-shaped, with a small diameter.

Where you can find this product

Pairings

Valcalepio D.O.C. red, Terre del Colleoni D.O.C. red Incrocio Terzi 

Curiosity

The “Bergamo Pork Butchers Association - L’Associazione norcini bergamaschi” teaches how to prepare the basic recipes for Bergamo loanghine. The most ancient one, from Bergamo’s plain, also includes Grana Padano D.O.P. cheese and broth; therefor it must be consumed within a short time.
Associazione Norcini bergamaschi, via Dante Allighieri, 27. Calcinate (BG). Tel. 00393384645479

Not to be missed in this area