The bocconcini di daino (bites of deer) are obtained from the lean meat of deer without the fat and gristle, and 30% from fat pig. After the dressing with salt, pepper and juniper berries, the mixture is put into a natural casing pork and bound in drums that are made to dry for 2 days in ventilated rooms and warm.
Maturing lasts about a month in cool and humid. The cacciatorino is the result of lean meat processing deer mixed with 30% fat pig. After the dressing with salt, pepper and juniper berries, the dough is wrapped and tied in drums, we leave it to dry and finally mature in cool.