Unquestionably one of the noblest of salamis in Italy, we use in its preparation only home reared pork, choosing only the noblest parts of the pig, the thigh and the fillet, and, for the right contribution of fat, we use cubed pieces of lard taken from the neck of the pig. The pork, de-nerved, is cut up and spiced with salt and peppercorns. The mixture is allowed to rest overnight before being stuffed into natural casings and hand tied in a traditional manner. The maturation period varies from 40 to 50 days.
