PREMI E RICONOSCIMENTI:
- 1° Premio Ciauscolo, Campionato Italiano del Salame (per 4 anni consecutivi) 2016-2019
- 1° Premio Golosario, Vinitaly
A typical salami from the Marche region.
It is made using cuts of pork meat from the shoulder, the belly, trimmings of "capocollo" (salted and smoked pork meat taken from the neck) and ham.