Salsiccia di Bra is a traditional sausage hailing from Bra in Cuneo, Italy. Although the exact recipe is a secret, certified producers say that the secret of this cylindrical sausage lies in the right amount of lean veal meat, pig's fat, sea salt, white pepper, cinnamon, mace, and nutmeg.
Many producers enrich it further with fennel, garlic, cheese, leeks, white wine, and even prosecco or sparkling wine for Christmas. The combination is stuffed in a small ram's gut, and the sausage is traditionally eaten fresh and raw with a splash of lemon juice as part of antipasti or as a snack during aperitivo (pre-dinner drink).
