Easily recognisable for the almost total lack of fatty parts and the colour of the lean parts, which tend to darken with curing. After having been salted, the pork loin is kept in the salting store for a few days. It is then washed, dried, salted again, coated and put in the curing store. It is more delicately flavoured than Coppa or Capocollo. The end product is a lean cured meat, which is full of heightened flavours. Cured for about 4 months.