The mixture of pork fat and seconds is processed with salt, black peppercorns, fennel seeds, stuffed into natural casings and left to smoke for several days before maturation.
a) Raw material: pig meat and fat pig seconds.
b) Technological: salt, pepper, fennel seeds.
c) Additives: none.
Some days the smoke.
About a month. Then keep in fat.
All the Puglia region.
Source: Atlas of typical Italian products, Insor, 1989-1995