Form small, not too long, has a sweet, slightly aromatic, due to the small amount of spices used. The slice is thinly sliced by hand. In the kitchen, the dough-base for its packaging is also used for the preparation of risottos and sauces for seasoning.
The seasoning is short for small samples that are consumed even after four months, but a general average of six to twelve months.
In the town of San Benedetto Po instead it produces avariety type which does not require seasoning, but it is served cooked on the grill, the “salami under ashes.”