What is this product?
This is Tuscan sausage meat in a practical 1 kg format, identified in the catalogue with the CASAN line. It is a ready-to-work mixture for professional cooking, where the meat and seasoning can be shaped or incorporated into a recipe.
Product line and format
The product is listed as Impasto Salsiccia Toscana CASAN and supplied in a 1 kg unit. The current information places it in the refrigerated pork category; no case quantity is stated, so the reliable working reference is the single 1 kg format.
Organoleptic profile
The mixture has the savoury, spiced profile associated with Tuscan sausage preparation and a soft texture that can be portioned, shaped or browned. The seasoning should support a dish rather than replace its sauce, vegetables or other main ingredients.
Professional uses and dosing
Use it for ragù, meatballs, pasta fillings, pizza toppings and savoury pans. As a starting point, allow about 80 to 120 g per main-course portion and adjust to the recipe, garnish and service style. Work from the 1 kg unit to keep mise en place and yield easy to monitor.
Common mistakes to avoid
Do not compress the mixture excessively, add salt before tasting the cooked product or cook it at a heat that burns the outside before the centre is done. Avoid using too much in a sauce, because its seasoning should remain balanced with the rest of the dish.
Storage and handling
Keep this refrigerated product according to the label instructions and maintain clean handling throughout preparation. Keep the pack closed until needed, use separate utensils for raw meat and ready-to-eat foods, and follow the stated use-by guidance after opening.
LAPA delivery in Switzerland
LAPA supplies professional foodservice products across Switzerland. The 1 kg unit is easy to receive, portion and assign to recipes in restaurants, pizzerias, hotels and catering kitchens.
Who it is for
Impasto Salsiccia Toscana is for professional kitchens that want a practical sausage-meat base for Tuscan-style dishes, fillings, ragù, pizza and other preparations where consistent portioning matters.
