Bra sausage

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Bra sausage, or salsiccia di Bra (Piedmontese: sautissa ëd Bra), is an Italian sausage from Bra in Piedmont. It is recognized as a PAT (traditional Italian product) and is made only by Bra butchers who belong to the Consortium for the Protection and Enhancement of Bra Sausage. The recipe uses lean beef (about 70–80%) with pork fat added for flavor and texture. Historically, Bra sausage was made without pork fat for the Jewish community of Cherasco, which could not eat pork. In 1847, a royal decree allowed Bra butchers to produce fresh beef sausage, while pork-based sausages were restricted elsewhere in Italy. Bra sausage can be eaten warm after cooking (for example on the grill) or fresh and uncooked.