It is one of the most popular cured meats in Italy. It is present in the norcine tradition of all regions. It is made from the pork belly, after salting and spicing it is rerolled. It contains no preservatives (nitrites and nitrates), weighs about 4 kg, and ages at least 4 months. Ideal for cutting boards and sandwich filling. It has a mild and sweet taste. It is sliced with a slicer, or even with a knife for experienced slicers.