Montignoso sausages are one of the best loved products from this part of Tuscany. The recipe hasn’t changed for one hundred years and has been handed down through generations. Specific cuts of pork and natural flavourings are used to make these unique sausages. The meat is minced and a mix of salt, pepper and crushed garlic is added. The meat is then stuffed into a pig gut and tied with string into individual sausages about 3cm long. The quality of the meat used as well as the traditional methods employed guarantee the excellent quality and taste of this sausage that can be eaten either raw with toasted bread or cooked.