Salami is the most famous cured meat in Italy. It is made from a mixture of minced meat and fat. The name comes from the salting operation that is necessary to ensure its preservation. In addition to salt, each pork butcher adds spices to the fatty meat mixture; this mix determines the specifics of the producer. Aia’s cinta salami from the column has no preservatives (the nitrites and nitrates), ages 40 days. It has a coarse grain, a bold color like its taste. It weighs about 700 g, is wrapped in casing (not edible), and is sliced strictly by knife into thick, irregular slices.