<Li> Raw sausage (salsiccia) with a thin casing </Li> <Li> Cured and aged sausage (salsiccia stagionata or salsiccia secca) </Li> <Li> Cooked sausage (wuerstel) </Li> <Li> Blood sausage (sanguinaccio or boudin) </Li>

Where does sausage come from on a pig