The extra dry sausage is made with a mixture of pork cuts: shoulder, belly and lean. Once seasoned with salt and pepper, it’s stuffed into a gut and, then, the curing process starts and lasts from 20 to 45 days. During this stage, the dry sausage gets its characteristic white color because of the natural bacterial growth. Our extra dry sausage is perfect for enjoying its thin slices in cocktails or picnics.