A typical Langhe salami, produced with top choice pure pork meat. The mixture is made up predominantly of lean meat and the remainder is pork belly. Mincing is done according to tradition, using blades with large holes to obtain a medium grain mixture. We add the typical very light Piedmontese curing, made up of salt, pepper and Barolo wine, flavoured with garlic (Aglio di Caraglio, Slow Food Presidium). After mincing, the mixture is put into natural soft gut, that keeps the mixture tender while maturing in cellars for almost 30 days. Its fragrance is intense, the scent is delicate while the flavour is slightly spicy.