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Polmonarie

Friuli-Venezia Giulia P.A.T. Product
Description

Sausage obtained by grinding and mixing offal such as lungs, heart, kidneys (excluding liver) with pork lard, salting and peppering the compound, which is then bagged, smoked, matured and consumed after cooking.

It looks like a sausage with an average weight of 150/200g and dark in colour.

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Polmonarie Where to find this product
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Main meat courses

Boned duck thighs

Main meat courses

Liver with purée

Main meat courses

Pork ribs with milk

Main meat courses

Stewed roe deer

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Stuffed pheasant

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Veal croquettes and brains

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