Biscotto di salsiccia di Sorano (Sorano sausage biscuit) is a tubular-shaped sausage with a diameter of 3 cm and a length of 50 cm, tied at both ends. It has a reddish color and is stuffed into a natural gut casing. The intense aroma is typical of the sausage produced in the area.
For the realization of the sausage biscuit are used four cuts of meat: trimmed leg, bacon, trimmed neck, trimmed shoulder. The meat is minced into a medium grain, seasoned with salt, skimmed powdered milk, pepper, L-ascorbic acid and potassium nitrate and then put into the kneading machine for two minutes to obtain the necessary level of amalgamation; it is then stuffed into casings.
Production is essentially concentrated in the Municipality of Sorano, in the Province of Grosseto, and there are two laboratories involved in this product. On average, about 180 quintals per year are produced and only pigs bred in the production area are used.
