Registered among the meat products with Reg. OJ L 134 of 20.01.98 15 of 21.01.98, and is the most sought cured meat among those produced in Calabria. Is produced using shoulder or thigh meat from pigs reared in Calabria. Chopped in medium size pieces and is mixed with fat and natural herbs and spices. The mixture is put in a natural casing and hand-tied with natural twine, so as to create a cylindrical shape flattened on the top and bottom sides. After preparation is then subjected to a curing period of forty-five days. It has an intense flavour (sweet or spicy) and a compact look. Colour wise it goes from natural red to dark red.