Worked out as per tradition, put into natural sausage casings and tied by hand, it unveils at first sight its rural origins. When cut it shows a soft mixture, crimson red with irregular white dots. The intense and inviting smell recalls the fragrance of garlic curing, of wine and pepper, along with lucerne and nettle. The vigorous and rich, almost rustic, taste is warm, savoury, succulent and very persistent. Cut out in fairly thick and oblique slices, it complements exceptionally the salt-free Schiacciata, especially the one coming from Mantova made up with mother yeast.