A type of sausage, it is characterized by its precooked state before undergoing a smoking process. This distinguishes it from other varieties that are typically air-dried or cured without initial cooking. The process yields a sausage with a softer texture and a distinctive, often slightly smoky, flavor profile.
Its value lies in its ready-to-eat convenience and relatively shorter production time compared to traditionally cured sausages. The flavor and texture make it a versatile ingredient in sandwiches, antipasto platters, and other culinary applications. Historically, precooking represented a method to ensure safety and extend shelf life before modern refrigeration.
