It is a cured meat that is made by curing, after salting and spicing, pork fat. The spices used are different depending on the area of production and the hand of the pork butcher. The Cinta Senese one has incredible organoleptic characteristics, and the meltiness on the palate amazes anyone. It contains no preservatives (nitrites and nitrates) and is cured in approximately 1.5 kg slices for at least 6 months. It is sliced with a knife or in a slicer.