The first choice of pork (leg, shoulder and part of the chops) are ground with a variable percentage of donkey meat, seasoned and stuffed in natural casings.
a) Raw material: pig meat reared locally, more of an ass, always farmed locally. Sometimes, but very rarely, use a small percentage of beef.
b) Technological: salt (2,7-3%), pepper, garlic (chopped or powdered or macerated in white wine).
c) Additives: saltpeter
In place at constant temperature (6-8 °) for a few days.
A month is sufficient, but may mature up to four months.
Valley Mocheni Pergine and in the province of Trento.
Source: Atlas of typical Italian products, Insor, 1989-1995