1.0Gran Sasso Laga ICHhttps://www.gransassolagaich.it/en/rich600338<blockquote class="wp-embedded-content" data-secret="luiqne1AjL"><a href="https://www.gransassolagaich.it/en/scheda-gich/the-shaped-sausage/">The shaped sausage</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gransassolagaich.it/en/scheda-gich/the-shaped-sausage/embed/#?secret=luiqne1AjL" width="600" height="338" title="“The shaped sausage” — Gran Sasso Laga ICH" data-secret="luiqne1AjL" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.gransassolagaich.it/wp-includes/js/wp-embed.min.js </script> https://www.gransassolagaich.it/wp-content/uploads/2026/04/1-Campotosto-Mortadella.jpg1600900Inside the homes, during the winter months, hands work the meat rapidly, brought forward in a percussive motion. It is generally the men who shape the elongated forms that will make up the paired mortadelline (small, cured sausages), hung to cure in the following days among the smoke of oak and beech, awaiting Easter. Once ... Read more