Known with the name of the town in the hills of Parma where it is produced since at least two centuries, this big and tin salami from pure pork is prepared making use exclusively of lean and prime cuts proceeding from pigs of the best Italian farms.

This sausage is made with coarsely minced pork kneaded with salt and peppercorn. Later on pepper and garlic pound in a mortar with white wine will be added.
The mixture obtained is made into sausages using a pork bowel which gives the salami its characteristic irregular shape, and let season for at least a month in special seasoning rooms. The seasoning will then go on in an airy room for a period between two and four months.

When cut, it looks rose-coloured with small white cubes and has a mellow and delicate taste.
Perfect from appetizer to afternoon snack, this salami is one of the most appetizing gastronomic specialities of Parma, appreciated by all ages.