This typical Marche area salami is similar to Ciauscolo IGP. It is made in a traditional Norcian way: pressing the garlic into the "vino cotto" and using mostly pancetta for the mixture. All of this is then stuffed into sow intestine casings. Since these casings are bigger and thicker, they allow the mix to keep it's softness for even longer.

 CHARACTERISTICS

Shape: cylinder shaped approx. 35cm.
Weight: approx. 0.900kg
 Appearance of cut: soft and rosy
Aroma: intense and aromatic
Maturation length: at least 30 days