Parco Naturale del Ticino

Horsemeat is left maturing in pieces to prepare bresaola or to get minced, mixed with pork lard, flavored, and packed. Salami usually consists of about 70, 80% of horsemeat (in particular, leg and neck), minced in medium grains, and about 20, 30% of coarsely minced pork lard (the pieces of lard must be evident in the mixture). It is flavored with salt, pepper, nutmeg, garlic, and wine, and then is packed into natural cow bowels.
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