At one time, eating habits and tastes of consumers are modeled on the real social and economic needs of families. In times of increased poverty, was consolidated in the province of Naples, in particular in the area of Acerrano-Nolan, the practice of packaging the fleppa, a sausage made from scrap pieces of pork processing.

The fleppa sees, in fact, used all residues of the pig spleen, lung, bowel, mixed with large quantities of lard and spices and dried sausages in pig bladders themselves, previously treated with orange peel and tangerine and aged for about 20 – 30 days. The result is a sausage very particular taste, strong and aromatic, which is now endangered, both because of changing eating habits that fostered a certain standardization of tastes and flattening both the child’s economic need to keep alive the handicraft production using the scraps.