Preparation technology.
Beef fat (1 / 3) and thin (2 / 3) of coarsely minced pork are seasoned with a high proportion of salt and spices, stuffed in the gut bigger. The slices are then very large and can reach twenty-five centimeters in diameter.
Composition.
a) Raw material: lean pork and fat-bodied.
b) Technological: salt, pepper, garlic.
Maturation.
For some days the air, then the smoke of aromatic essences, for fifteen days.
Aging period.
sei-seven months in the cellar. The sausage was traditionally used during the threshing. Sometimes, to avoid too much age, was placed under the ashes.
Production area.
Maremma high hills of Albenga, in the province of Grosseto.
Source: Atlas of typical Italian products, Insor, 1989-1995
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