Brawns

The honesty of a traditional recipe is perceived when you taste brawns made by Salumi San Giorgio Lucano®.
They come in three choices: white with pepper, mild red and spicy.
They are obtained from prosciutto processing and from a small part of pancetta.

After cutting and boning, the Master Sausage Makers take spacial care to remove nerves so that the cuts are more tender.
They are then minced and cured which, based on brawn type, is just with Tellicherry black pepper for the white one, plus red Basilicata pepper for the mild red one, chilli for the hot red one. After careful mixing, the brawns are stuffed in natural intestine giving them a more intense fragrance and taste.
They are then tied by hand with natural twine.
They are left to dry for a while and are aged for a long period of time.
When tasted, the white brawn is the more delicate. Your nose perceives the classic meat and pepper scent which then returns to the mouth more intense and persistent.
Mild red brawn has a full, round taste. Balanced and aromatic, fresh and precise.
The hot one shows excellent balance between flavour and mildness on the palate and the chilli enhances flavour.