Coming from the Roman countryside, the Schiacciata is obtained by working out low-fat meats finely ground, mixed with lard cubes and black pepper in grains. It is then placed in appropriate “cages” during the drying period, that bestow the typical flat and long shape. The colour tends to the bright red of the fresh meat. The delicate smell, slightly wild and herbaceous evokes that of the countryside houses. The same sensations reappear in the taste, as the slice is perceived first soft and thick, and turns eventually into the delicate sweetness of the dried carob. Cut thin, it couples with the classic “sfilatino”.