All parts of the pig world, are cold-processed, minced by hand with rather coarse grained and seasoned. They are left to “rest” for a day before being stuffed into pig gut fat, if necessary, and washed with vinegar and white wine.
a) Raw material: lean pork (for the success of the product it should be used from every part, including the thigh), fat-bodied high proportion (over 40%), fat pink with thin veins.
b) Technological: salt, pepper, red or white wine, garlic and crushed, according to some recipes, filtered wine.
e) Additives: saltpeter.
In the kitchen at a temperature of l0-12 degrees for seven days.
From four to twelve months, according to the diameter, in a cool and dark: possible cellars under ground or placed at sunset.
All Cremona province, particularly low Cremona province, with the main centers in Soresina, Vescovato and Pizzighettone.
Source: Atlas of typical Italian products, Insor, 1989-1995