Würstel
The würstel (aka frankfurter) is a cured meat arrived in Italy from central Europe but nowadays fully widespread and appreciated in Italy, too.
The würstel (aka frankfurter) is a cured meat arrived in Italy from central Europe but nowadays fully widespread and appreciated in Italy, too.
The würstel (aka frankfurter) is a cured meat arrived in Italy from central Europe but nowadays fully widespread and appreciated in Italy, too. Small in size, generally “single dose”, it is obtained by bagging a mixture of selected pork meat. The colour both outside and inside is usually rosy while the flavour of the individual varieties can be customized by adding aromas, such as red onion, salt, pepper, oregano and sometimes even sugar. Consumed either raw or cooked it has been quickly integrated into the modern Italian gastronomy.
The würstel, probably an incorrect translation of würstchen (which in German means sausage), is obtained from a mixture of meat, pork fat, aromas and finely ground spices. This mixture is left to rest before proceeding with bagging, smoking, cooking and cooling.
