Preparation techniques:
It is made from the most tender part (the oyster piece) and tastiest one (lardo) of pork. After selecting the raw ingredients, wash carefully the muscles and the fatty parts. Remove the largest connective tissues and the soft fatty parts. The selected meats are ground in a mincer to achieve a rather fine texture. They are then mixed in atmospheric pressure machines. Salsiccia casereccia is stuffed into a pork casing and tied up with string by hand. The product is dried at a temperature ranging from 12° and 14°C to quickly dehydrate the surface in the early days of treatment. It is finally cured for 3 weeks in stores where air circulation is ensured at a temperature varying from 12° to 13°C.

Organoleptic properties:
When cut, the slice appears compact-textured, homogeneous and very lean.
The texture of the product is dense, not elastic.
Aroma: delicate.
Taste: sweet and delicate.
Colour: ruby red.

Production area :
The production and processing area includes the provinces of Ravenna, Forlì, Rimini and Bologna.

Wine matches:
It is best matched with white wines such as Trebbiano di Romagna and Pignoletto Colli di Imola.

Related events:
“Festa del Contadino” (The Farmer’s Festival”) in Sasso Morelli (Imola), on the first Saturday and Sunday of September.