This is a pure pork salami, prepared only with the best parts of the pig: shoulder, leg and loin The cuts of meat are finely minced and then mixed with salt, spices, natural flavours and red wine. It is made in a similar way to the "cacciatore" even if it is slightly larger. The mixture is placed in a natural pig gut casing and the ends are hand tied. Its weight, after curing (about a month and a half) is a fresh and well-ventilated room, reaches 400g. To fully savour its exquisite taste, it's best eaten mature, when its distinguishing fragrance is given off and the characteristic white mould is visible on the surface.