The origin of this excellence of Piedmontese cuisine is not so certain, history, as often happens, mingles with legend. According to popular folk tales, it was initially made only with veal, thus without the addition of pork fat, and was exclusively destined for a very restricted market, i. e. the Jewish community in the village of Cherasco. The product, however, was forbidden by law throughout the Kingdom of Sardinia and it was not until 1847 and a derogation from the House of Savoy, signed by King Carlo Alberto, which actually authorised the butchers of Bra to use veal for the production of fresh sausage, thus turning this town into the sausage-making capital of the bovine sausage. A sausage that was probably created to meet the needs of a community, but then, with a few variations, won the palates of many connoisseurs and many awards. Today, Bra sausage is no longer a 100% beef product due to preservation requirements, so it is prepared with the addition of finely minced pork belly and, of course, lean cuts of beef. A skilful dosage of spices (cinnamon, cloves, allspice, nutmeg, mace, cumin from the meadows and, of course, salt and pepper) and a strictly natural casing are the other ingredients of this prized sausage.
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