Pig meat sausage produced in Campania, in particular in the internal areas, is very appreciated and famous for its peculiar taste and traditional “U” shape. Two lean parts and one fat part are used to prepare it, they are ground and mixed with salt and other aromas.
Generally salt, pepper and fennel seeds are used, but sometimes pepper is substituted with chili pepper. The mixture is shaped with natural intestines, tied up and bend at the two ends with one string giving it a tight “U” shape. It is later fumigated and then aged for about 20-30 days.