Salsiccia Cacio e Pepe

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

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.

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.