It is a whole, cooked, pork-based product obtained by slaughtering heavy Italian pigs from neighboring slaughterhouses.
The external appearance is pinkish with a bound surface, while when cut, the texture is soft, pink in color.
Massaged and marinated with wild herbs for several days, and cooked slowly because the heat had to enter slowly and take hold of the meat "without it noticing," so said members of the Spigaroli family. 
After almost 50 years it is still made with the same love, the same aromas, the same softness and the same recipe.