Bocconcini salami is produced using a mix of lean meat and pig fat, seasoned with salt, pepper, hot pepper, garlic and natural aromas.

A variantion of ciauscolo: it is made using pork cuts of shoulder, belly, capocolla trimmings and ham. All of this is seasoned with salt, pepper and truffles.

Salami made from a completely lean mixture of mince from the most noble parts of the pig (leg and shoulder) which, once minced, is flavoured with salt, ground pepper and peppercorns.

This is a salami made from a mixture of lean mince from the most noble parts of the pig: the leg and shoulder. Once minced, small cubes of lard from the fatback are then added.