It is a fermented, pork-based sausage made from the trimmings of culatello, bagged and cured, with a sweet, fragrant taste and a dark red color. The product is obtained from the slaughtering of 180 to 230 kg Italian heavy pigs from neighboring slaughterhouses.
It is produced as it was then, with the classic garlic and wine curing, with a maturation period of at least two weeks.
Ingredients: pork, salt, wine, garlic, pepper, nitrates.