Specialty of the Valtellina with some distant resemblance to mazzafegati of Abruzzo and Molise.
It is a sausage product made of lean and fat pork meats, the fat usually coming from the throat or bacon, to which fifteen percent of pork liver is added.
The dough is flavored with mulled wine flavored with cinnamon, cloves and others, put into a natural casing and then tied after folded in half.
The mixture is flavored with cinnamon-scented mulled wine, cloves and other spices in a natural casing and tied after having been folded in half.
It goes through an initial drying period after which it is aged for around two months, and then is ready for consumption.
It may be eaten raw, cut into slices, but it is usually left in water for a day then boiled for twenty minutes. It is served hot, accompanied by polenta, boiled potatoes and cooked vegetables.