Smoked naturally and put into natural sausage casings it is a symbol of Campania pork-butcher’s art. Its colour has the nuances of the sangria. The mixture has medium-large grain and thick texture. The first smell is that of burned wood, then follows paprika and chili pepper. The taste is Mediterranean, with precise spicy hints that however do not cover the pleasant initial taste. The sweetness of the whole-wheat bread softens the biting flavour of the chili pepper, offering an appetizing harmony.