Typical artisanal Brescia sausages made with selected meats from pigs raised and slaughtered in Valle Sabbia.
Among the best typical products from Brescia, we find the salamelle and the pure pork luganega.
Both are truly unique thanks to the presence of the best cuts of fresh Brescia pork, with a predominance of thigh meat.
The mixture is medium-coarse, the fresh sausage is handmade with natural casing and the added spices enhance the fine meats without covering their taste.
It’s almost an essential element in the kitchen, with various uses: you can eat it on its own, grilled, on pizza, or in ragù.
It’s perfect for getting creative in the kitchen! The aroma it releases while cooking is irresistible, we especially recommend grilling it.
Salamella bresciana: tradition, cooking, and useful tips
What is the Brescia pork salamella and where does it come from?
It’s a fresh sausage made from pure pork typical of Brescia, to be cooked before enjoying. For our salamelle, we select prime cuts (mainly thigh), medium-coarse ground mixture and natural casing, crafted in an artisanal way. The tradition comes from the Brescian Valleys all the way to Lake Garda, where salamella accompanies barbecues and festivals. Compared to other sausages, it’s more fragrant and rustic, perfect for hot sandwiches or with polenta. If you want a taste “from the past,” the Brescian salamella is the right choice: simple, genuine, and handmade.
How to cook pork sausages (grill, pan, or oven)?
Golden rule: medium flame/temperature and no holes, to keep the juices in.
Grill/griddle: 15–20 minutes total, turning often; rest 2 minutes off the heat.
Pan: medium flame 10–12 minutes with lid, then 2 minutes uncovered for browning.
Oven: 180°C for 20–25 minutes on baking paper; turn halfway through cooking.
For a Brescia touch: stewed onions, polenta and local cheeses. Salt only if desired at the end of cooking. If using in sauce, brown and deglaze before adding the tomato: full aroma, without covering the pork flavor.
Better salamella or luganega? Differences in brief
Depends on the use. The salamella has a medium-coarse texture, full flavor, and a grill character. The luganega is the finer and more versatile alternative (same Brescia pork mixture, finer grind), also great in sauces or on pizza.
Grill/griddle: Brescia salamella all the way.
Ragù/risottos: luganega is more balanced and easier to crumble.
“Pà e strinù” sandwich: both are great; the salamella gives the rustic kick typical of the Valleys.
If you love a hearty texture and the aroma of the grill, choose salamelle; for quick everyday recipes, go with luganega.
How to store or freeze fresh sausages?
In the fridge (0–4°C) keep them in the well-sealed package and ideally consume within 24–48 hours of receipt (always follow the label). Freezing: portion and wrap well; in the freezer at −18°C they last 2–3 months without losing artisanal quality. Defrost slowly in the fridge (12–24 hours), then dry and cook as fresh.
Avoid refreezing already defrosted product.
For a last-minute barbecue, use a covered pan to start gently and finish crispy.
This way you preserve the typical flavor and juiciness of Brescian pork sausages.
Nutritional values of super fresh pure pork sausages
| Average values | per 100 grams |
|---|---|
| Energy | 1448 Kj 346 Kcal |
| Fats | 31.33 g |
| Saturated fatty acids | 11.27 g |
| Carbohydrates | 0.65 g |
| Sugars | 0 g |
| Proteins | 14.25 g |
| Salt | 0.7 g |
| Fiber | 0 g |
Package of about 500 grams
brebbia74 (verified owner) –
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Simone Sala (verified owner) –
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Mattia Apostoli –
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