The historical information on Gioi brawn date back to 1835, as demonstrated by Compendio di Agricoltura Pratica: "...among the best brawns there are Noia brawns; however, Cilento brawns are excellent, especially those produced in Gioi, in the Principality of Citra...".
Unlikely many others, this brawn is made with prime-quality meat which gets even cleaned from small nerves. The meat is cut with the knife by hand, flavored with salt and spices (chilli pepper, wild fennel, and pepper) and mixed until the ingredients are well amalgamated. The mixture settles for a few minutes and then is bagged into natural bowels together with a piece of "lard" of the same length of the bowel. Once the product is ready, if it is not immediately eaten, is preserved in olive oil or lard during the whole summer.
It has a red-brown color with a white heart: it is the lard. It has an intense aroma of pork meat enhanced by the natural fat of the lard and a fragrance of spices.