This cold cut derives from the processing of loin, shoulder, and ham leftovers and from the side processing. The main flavorings used for the product seasoning are chilli peppers, chopped garlic, pepper, fennel, nutmeg, etc. The maturing period goes from 15 to 30 days, after the drying of the product in hot places. The production of the sausage in oil traditionally takes place in winter, although in the modern workshops it can take place all year round. The end product is traditionally U-shaped; it has a slightly salty taste, a red color, and a weight varying from 70 to 350 grams. The traditional maturing is followed by a conservation period in seed oil that can also last several months.
Sausages in oil are a traditional product of Lazio: the main production areas are Viterbo, Frosinone, and Rieti.