It is a small sausage, typical from Parma lowlands. It is obtained from the same cut of meat as P.D.O. Culatello di Zibello. After being salted and spiced up it is manually put into a natural casing and tied. The casing, which is particularly thin and porous, favours its quick curing. It can be tasted when still tender, accompanied by semi-sweet Lambrusco wine.