SUGO ALL’USO DI CACCIA

Perhaps my best-known recipe. Pork leg and shoulder, deboned, salted and then boiled in white wine. Just drain, pull it into shreds with your hands, and season with extra virgin olive oil. Excellent over a bed of Tuscan beans, or with chickpeas, onion, tomato, capers …

Ingredients:ground beef, onion, red wine, carrot, extra virgin olive oil, vin santo, Profumo del Chianti herb salt, juniper, bay leaf, rosemary, cinnamon, clove, coriander, nutmeg.

Weight: 500g

Our jarred products are gluten and dairy-free.

Store at room temperature.
After opening, keep refridgerated (32° to 39° F)