The head of swine (including rind, cheek, tongue and muscles) is boiled with spices that vary from area to area. When the head is cooked is boned, cut with a knife and put the mixture into molds shaped trunk. Leave for a few days, and consume sliced.
a) Raw material: pig head, rind, language.
b) Technological: salt, pepper, bay leaves, lemon.
In the province of Imperia. But like a salami is produced throughout Liguria.
Source: Atlas of typical Italian products, Insor, 1989-1995