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A thick pork sausage product traditionally coming from the Bologna area of the Po Valley in Italy. Although it seems modern in style, and is made from off-cuts - but it must contain a minimum of 70% lean meat - it was mentioned in documents as far back as 1376, when the Bologna sausage-makers guild was established.

Smarter versions might contain chopped olives, peppercorns or pistachios.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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