The Würstel was born as a form of recovery of various less valuable cuts of pork and other species.
In modern times, the Würstel has become pure industrial elaboration, conquering markets and palates, thanks also to the "trick" of smoking.
The Würstel Bettella is obtained from the Tranquillo® pork leg and it's sold in a vacuum pack of 270 gr.
Expedition policies
Fast and secure shipments
Security policies
Packaging specially designed to maintain the freshness of the products.
Secure Payments
We accept payments via Stripe, Credit Cards, Satispay, or Bank Transfer
Ingredients:
- pork (50%)
- pork fat
- water
- salt
- natural flavors
- preserving E250
- E300 antioxidant.
We recommend consuming the product after cooking.
"Maiale Tranquillo®" ("Tranquil Pig") is a concept that was born in the 1960s and refers to a particular type of pig farming that focuses on animal welfare, natural growth, and quality nutrition. This approach contrasts with that of intensive farming, avoiding stress, poor living conditions, and accelerated growth for the animal.
The "Tranquil Pig" grows freely, outdoors, breathing clean air, and is not subjected to any kind of force to allow "high-performance" growth in reduced time. On the contrary, its natural rhythm of development is respected: it takes two years for the meat to firm up and for the right layer of fat to develop. The goal is to reach a weight of 300 kg with patience and attention, through the use of adequate spaces and careful genetic selection.
Nutrition plays a key role in this process. The diet is mainly based on corn produced and dried directly by the company that raises the pigs. This allows direct control over the quality of the food provided to the animals and contributes to enhancing the produced fat, which becomes a distinctive sign of the meat.
How to cook Pork What is "Maiale Tranquillo®"?
"Maiale Tranquillo®" ("Tranquil Pig") is a concept that was born in the 1960s and refers to a particular type of pig farming that focuses on animal welfare, natural growth, and quality nutrition. This approach contrasts with that of intensive farming, avoiding stress, poor living conditions, and accelerated growth for the animal.
The "Tranquil Pig" grows freely, outdoors, breathing clean air, and is not subjected to any kind of force to allow "high-performance" growth in reduced time. On the contrary, its natural rhythm of development is respected: it takes two years for the meat to firm up and for the right layer of fat to develop. The goal is to reach a weight of 300 kg with patience and attention, through the use of adequate spaces and careful genetic selection.
Nutrition plays a key role in this process. The diet is mainly based on corn produced and dried directly by the company that raises the pigs. This allows direct control over the quality of the food provided to the animals and contributes to enhancing the produced fat, which becomes a distinctive sign of the meat.
Pork sausages are a very versatile food that can be consumed in various ways. Here are some suggestions:
Boiled: This is the most common method for preparing sausages. Just immerse them in boiling water for about 5-10 minutes. You can serve them whole or cut into pieces, perhaps accompanied by mustard, ketchup, or other sauces to taste.
Grilled: Pork sausages can also be grilled for a more smoky flavor. You can cook them on a traditional grill or on a griddle, turning them occasionally to get an even cooking. In this case, too, they are great served with sauces or condiments.
Baked: You can bake pork sausages, perhaps wrapped in puff pastry to make the so-called "sausages in a jacket". Just wrap each sausage in a rectangle of puff pastry, bake at 180°C for about 20 minutes or until the puff pastry is golden and crispy.
In a pan: Finally, you can cook pork sausages in a pan, perhaps cut into slices and sautéed with a little oil, onion, and bell peppers for a quick and tasty dish.
Pork sausages must be stored in the refrigerator, at a temperature between 0 and 4 degrees Celsius, to maintain their freshness and food safety.
Data sheet
The Würstel was born as a form of recovery of various less valuable cuts of pork and other species.
In modern times, the Würstel has become pure industrial elaboration, conquering markets and palates, thanks also to the "trick" of smoking.
The Würstel Bettella is obtained from the Tranquillo® pork leg and it's sold in a vacuum pack of 270 gr.
