My coarse texture is typical of the Piedmontese tradition.
I am less salted and my taste is more delicate than that of traditional salami.
I am produced with only the most prestigious meats, which are selected, stuffed into casings and cooked at length.
In thick slices I am ideal for an aperitif with friends, a familiar sight in the Piedmont tradition of the “merenda sinoira” (early evening equivalent of brunch). In thin slices I become a serving dish: I am excellent with grapes and kiwi!