It is obtained from Nebrodi black pig thighs through a salt massage and then subjected to a long seasoning of at least 12 months, which is why it is distinguished by flavor, fragrance and softness.

Lean pork, cut into coarse grain, is flavored with salt, pepper, and chilli, which gives the product a more pronounced flavor but which does not cover its characteristic flavor. The mixture is stuffed into a fatty pork casing.

The jewel of Sicilian cured meats. The production was born around the 11th century. Only Italianer meats are used, cut into cubes and mixed with salt and pepper as per tradition. The seasoning varies from 30 to 90 days, depending on the size.