This is a typical Lombard product, produced south of Milan, particularly in the area between Codogno and San Colombano al Lambro.
It is also known by the nickname Crespone, from the name of the casing used; aged up to 2 months, it is a product widely used in cooking given its versatility.
Suitable as an appetizer together with other cured meats, but also simply paired with bread, for a quick lunch, for aperitifs, or for a rich snack.
It has a firm texture, a bright red color and a flavor that is not particularly intense.