Characteristics of the cured meat
It has an elongated cylindrical shape with the characteristic and natural native mycetic flora developed on the surface of the natural gut during the curing. It is characterized by a dark red color with white fat and a consistent but crumbly texture from the cut from which the name derives; the intense and pleasant scent of wild fennel make this cured meat incomparable in taste and flavor.
Curing
The mixture is stuffed into natural casings and left to mature in a cool, dry environment, after being stewed and dried, for a period of about 5 weeks, varying according to the size of the product.
Working techniques
The mixture is composed of lean pork and finely chopped fat from Rustico di Montaione pigs bred in a semi-wild state; during kneading, salt, pepper and wild fennel are added to give the product its unmistakable flavor. Once stuffed in natural casing and hand-tied the product is seasoned for the development of the typical aroma and flavor.
