A typical sausage from the Piacenza tradition, Mariola is distinguished by its spherical, irregular shape.
It is made by processing the lean meat of pigs raised in local territories, so as to obtain a rather coarse grain.
One of the main conditions for obtaining its organoleptic value is to process it in the fall and winter seasons.
Its flavor is a perfect balance between savory and sweet, and it is often used in appetizers and charcuterie boards.