The Salsiccia Romagnoli Piccante Rossa al Finocchio is a fresh pure-pork sausage made by Salumificio Sorrentino in Mozzagrogna (Chieti, Abruzzo), vacuum-packed in pieces of about 300 g. Seasoned with red chilli and fennel seeds, it offers a bold, balanced flavour with 318 kcal and 23.2 g of protein per 100 g, and is naturally gluten-free and lactose-free. It is ideal for grilling, pasta sauces and pizza toppings in professional kitchens.
What it is
Salsiccia is the traditional Italian fresh pork sausage, made by stuffing ground seasoned pork into natural casings. This Sorrentino version belongs to the Romagnoli line and is a salsiccia rossa, coloured and flavoured with sweet and hot red pepper, then enriched with fennel seeds, an aromatic pairing widely used in central and southern Italy. The result is a medium-ground, well-marbled sausage with a deep red colour and a warm, slightly spicy aroma.
The producer
Salumificio Sorrentino was founded in 1982 by master charcutier Marino Sorrentino and is now run with his sons and grandsons in Mozzagrogna, in the province of Chieti, Abruzzo. The company runs the entire production cycle in-house, from its own slaughterhouse processing around 1,000 pigs per week to seasoning and packaging, and holds BRC and IFS food-safety certifications. The catalogue exceeds 90 cured and fresh meat items.
Sensory profile
This sausage has a medium grind that keeps the texture juicy and meaty. The red chilli delivers a measured, lingering heat while the fennel seeds add a sweet, anise-like aroma that balances the spice. The colour is a vivid red and the scent is warm and inviting, typical of southern Italian salsiccia rossa.
Technical specifications
Each piece weighs about 300 g and is vacuum-packed for freshness. Per 100 g the sausage provides 1325 kJ / 318 kcal, 25.2 g fat (of which 7.7 g saturated), 5.0 g carbohydrate, 23.2 g protein and 6.5 g salt. It contains no gluten and no lactose. Store refrigerated at +2/+4 degrees C and consume within 2-3 days once the vacuum pack is opened.
Professional uses
Grill the whole sausage over medium heat for 12-15 minutes, turning often, and serve with grilled vegetables. Pan-sear and crumble it to build a rich ragù or a fennel-and-chilli pasta sauce. Pair it with friarielli or sweet peppers for a classic southern second course. Peel and crumble it raw, then add it as a pizza topping after baking so the fat stays succulent. It also works diced in baked pasta and savoury pies.
Pairings
Match it with fresh or dried pasta, peeled tomatoes, sweet peppers, friarielli and a robust red wine. On pizza it combines well with fior di latte, basil and extra virgin olive oil.
Logistics and delivery
LAPA delivers this fresh sausage refrigerated across Switzerland, serving Zurich, Basel, Bern, Lucerne, Lugano, Geneva and Lausanne with its own fleet, and reaching other areas through partner carriers such as Swiss Post, Planzer and Galliker. Clients include restaurants, pizzerias, hotels, gastronomies, Italian delis and private customers.
Who it is for
Designed for pizzerias, restaurants, hotels and gastronomies that want an authentic Abruzzese fresh sausage with a reliable spicy-fennel profile for grilling, sauces and pizza.
