Product Details
Origin: Victoria
Traditional Northern Italian sausage made with pork hock and pork rind. Requires to be slow cooked, in water. Bring water to the boil, then simmer for two hours. Beautiful rich, textural sausage, served best with polenta, lentils, sauerkraut etc. Once cold, can also be sliced thin and fried, served with eggs. Also tastes amazing when smoked. Made in house by Alec Watson & Son. Pack of 2 sausages approximately 450-500 grams.
Same Market day delivery or Click & Collect if you order before 10am 
$16 flat delivery fee 
Delivering to more than 220 suburbs 
Multiple secure payment options 
