It is a pork sausage stuffed into a bovine casing that is put under a press to obtain its typical flattened shape.
The mixture consists of meat (shoulder, throat, trimmings) and flavorings (black pepper, chili). Maturing for 90 days.
It is a well-known product in southern Italy, particularly in Calabria.
It has a very intense flavor and the flattened shape makes it appetizing to the eyes and palate.