It is obtained seasoning the muscular bundles of the neck, which adhere to the cervical vertebra. They are made into sausages in “bondeana” ( the intestine of cow) and tied strictly. Before beginning this procedure, the meat is manually salted many times for 10 days.
Then there is the drying process and successively the real seasoning, that varies from 4 to 6 months in a checked microclimate.
It is a delicate “salume” with a characteristic scent and particularly soft at the taste thanks to the nervations of fat and to its slow seasoning.
Keep in the lower part of the refrigerator. Once cut, wrap it with a canvas moistened with white wine.