Characteristic of the Province of Parma, it is a salami boasting an ancient tradition. It has a few spices or not at all, and it is eaten when it's fresh. It is prepared with the scraps of pork legs used to make hams, minced not too thinly and mixed with fatter parts cut by hand. In the Park area, no pepper is added: only salt and very little saltpetre. It is sacked in a small cow's bowel, obtaining strolghini of 3, 4 hg, long 25, 30 centimeters and about 4 cm wide, that must be eaten within 15, 20 days.
|Società Agricola San Paolo||Medesano (PR)|
|Salumificio Lucedio Bocchi||Fornovo di Taro (PR)|