Tricky questions, google translate doesn't help when we are naming meat cuts !

The italian mames of the beef cut am i using is called " fusello " and comes from the shoulder of the adult beef.

The italian for sausage is " salsiccia " and every zone have a different way to make it, everyone also claim to make the best one.

The one i use is the one from central Italy ( where I'm from, my family moved from Naples when mom was pregnant) and is made with pork meat mostly second quality meat.

I've used " second quality " a lot in this thread and since i don't want to get misunderstood is time to explain that too!

All the cuts I'm talking about are fresh and very good, they are " second quality " because they are not tender or more fat, for the american friends who smoke beef, the cut are you smoking is considered " second quality/ low quality " in Italy because is fat and if not cooked properly is also hard to chew .