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Salsiccia Cacio e Pepe

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Italian Sausage with Pecorino and Black Pepper
ProductPriceQuantity
Salsiccia Cacio e pepe ca 350gr
€9.50

The iconic flavors of Rome in a handcrafted sausage

Cacio e Pepe is one of Rome's most celebrated culinary traditions. With just Pecorino cheese and black pepper, this classic combination delivers remarkable depth and character.

For this Salsiccia Cacio e Pepe, Gustor combines premium Glorius pork with authentic Pecorino cheese and freshly ground black pepper. The result is a rich, savory sausage with a creamy texture and subtle peppery finish.

A perfect example of how simple ingredients can create extraordinary flavor.

Rich, balanced and versatile

The combination of aged Pecorino and aromatic black pepper makes this sausage ideal for both grilling and cooking.

Perfect with pasta, risotto, roasted vegetables, potatoes or simply served fresh from the barbecue.

Only carefully selected ingredients are used, without unnecessary additives.

Delivered frozen or under slightly negative temperature

To preserve quality and freshness, this product is delivered frozen or under slightly negative temperature.

🥩 Made from premium Glorius pork

🥩 Authentic Pecorino cheese

🥩 Seasoned with black pepper

🥩 Inspired by Roman cuisine

🥩 Rich and creamy flavor

🥩 No preservatives

🥩 Delivered frozen or under slightly negative temperature

🥩 Vacuum packed

Why Can Ground Meat Sometimes Have a Greyish Color?

At Gustor, we deliberately choose to keep our meat as natural as possible.

We do not use any color-preserving agents, antioxidants, preservatives, or artificial additives in any of our ground meat products. We believe that quality meat does not need artificial enhancements.

As a result, it is perfectly normal for our ground meat, hamburgers, burger patties, sausages, and other minced meat products to sometimes display a more natural greyish or darker color compared to industrially produced alternatives.

This is completely normal.

The color of meat is strongly influenced by its exposure to oxygen. Because our products are vacuum packed and contain no color-preserving additives, the natural red color may temporarily be less visible. Once the package is opened and the meat is exposed to air, it will often gradually regain a more vibrant red appearance.

This natural color variation has absolutely no impact on:

✔️ The freshness of the product

✔️ The quality of the meat

✔️ The flavor

✔️ The tenderness

✔️ Food safety

On the contrary, it is a sign that you are choosing a product free from unnecessary additives and respectful of the meat’s natural characteristics.

At Gustor, you receive meat the way it should be: pure, honest, and free from artificial color-preserving agents or preservatives. 🥩

 
 

Country of Origin

This sausage is artisanally produced in Belgium using premium Belgian Glorius pork. The seasoning is inspired by the traditional Roman Cacio e Pepe recipe.

FAQ

What does Cacio e Pepe mean?

It literally means "cheese and pepper" and refers to one of Rome's most famous pasta dishes.

What cheese is used in this sausage?

Authentic Pecorino cheese is used, bringing a rich, slightly salty and creamy flavor.

Is this sausage only suitable for Italian dishes?

Not at all. It pairs beautifully with potatoes, vegetables, barbecue dishes and many everyday recipes.

Additional Product Information

allergens

lactose

ingredients

Pork

pepper

salt

cheese

STORAGE: below 6°C, vacuum packaging guarantees optimal freshness for up to 4 days after delivery. In the freezer, the meat can be stored for up to six months.

chef’s hat

preparation

Italian Recipe – Creamy Cacio e Pepe Sausage Risotto

Ingredients (4 servings)

  • 400 g Salsiccia Cacio e Pepe
  • 320 g risotto rice
  • 1 shallot
  • 1 litre warm chicken stock
  • 50 g Pecorino cheese
  • 30 g butter
  • Freshly ground black pepper
  • Olive oil

Preparation

  1. Remove the sausage casing and crumble the meat.
  2. Brown the meat in olive oil.
  3. Add the finely chopped shallot.
  4. Stir in the rice and cook for one minute.
  5. Gradually add the warm stock while stirring continuously.
  6. Cook for approximately 18 minutes.
  7. Remove from the heat and stir in butter and Pecorino.
  8. Finish with black pepper and serve immediately.
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