The fresh meat, after being selected, is finely chopped. It is then mixed together with the diced and the natural flavors . The mixture obtained is then stuffed into a recomposed casing of natural origin.

After a few weeks of seasoning it is ready to be packaged and eaten.

The presence of the dadello cut makes it unmistakable from other types of salami.

The aging gives it the “good white mold” and that intense and decisive flavor of peppercorns.