by Augusto Tocci

Here at casa Tocci we’ve adopted a method we like to call “natural canning or preserving”. We use hermetically-sealed jars measuring about the length of the sausage which we stuff with about two, three or four sausages.

On the side, melt some lard. Add a few tablespoons to each jar. Close the jars and tip them over to spread the liquid around. Once the melted lard hits the cap of the jar, it creates a sealed barrier with any outside contaminants, keeping the sausages perfectly preserved. It also creates a hermetic seal because, when poured into the jar, the hot liquid forces out any air.