The production area of this cold cut includes the Municipality of San Marco, the Municipalities of Castell'Umberto and Mirto, in Valle del Fitalia, and Sinagra, in the Valley of the stream Naso. It is obtained from meat of Large White, Landrace, Nero dei Nebrodi pig breeds, and their crossbreeds. The cuts used are leg, shoulder, and loins for the lean part, bacon for the fat part. The meat and fat, cut in coarse grains, are flavored with salt, pepper, and sometimes chili pepper. The latter characterizes San Marco salami, distinguishing it from the similar cold cut produced in the nearby town of Sant'Angelo di Brolo.
The mixture is packed into pork bowels, known in Southern Italy as "cularino": its walls are particularly fat and maintain the salami soft also after a long maturation period. According to the size of the salami (from 500 to 1,000 grams), the maturation period goes from two to three months. More rarely, the salami are sold only after 40 days or after four months.

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