Born in the ancient Siena pork-butcher’s art. Put into natural sausage casings, it has a round and large shape. The slice, very tight, unveils the presence of the white lard cubes set like pearls into the deep red of the meat. Notes of scented hay of the mountains can be perceived, accordingly with black pepper and some hints of garlic. The composite taste, strong and intense with a rural feature at first, becomes then overflowing and refined. Better served in thin slices, but not too thins, soft and slightly more savoury than the Tuscan bread. Similar versions are available in the best bakeries.