A typical salami from the Marche region which has been registered as both an IGP (Protected Geographical Indication) and a PDO (Protected Designations of Origin) product as of 10th August 2009. 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. The meat is seasoned with salt, pepper and natural aromas and is then minced several times to form as smooth and creamy a paste as possible. Finally, it is stuffed into soft pig intestine casings which allow the paste to remain soft during maturation. After a brief period of maturation, it can be eaten spread onto bread like a pâté, or matured for even longer and then sliced just like salami.

CHARACTERISTICS

Shape: cylinder shaped approx. 35cm.
Weight: approx. 0.600kg
Appearance of cut: soft and rosy
Aroma: intense and spiced
Maturation length: at least 20 days