It is a fermented cured pork sausage made from culatello trimmings, encased and cured, with a sweet, fragrant flavor and a deep red color. 

The product is obtained from heavy Italian pigs weighing between 180 and 230 kg, sourced from neighboring abattoirs.

It is made just as it was back then, using the traditional cure of garlic and wine, and aged for at least two weeks.

Ingredients: pork, salt, wine, garlic, pepper, nitrates.