Anatomically obtained from the dorsal region of the Italian heavy pig, which ranges from the sixth thoracic rib to the bottom of the ham. Deprived of bone and rind, as per tradition, it undergoes a dry salting process with a mixture of salt, aromas and spices of the territory and a seasoning of well over 120 days. It has an intense pink color, almost red, on a background of pure white lard. It goes well with all bakery products. Excellent if paired with a young Negramaro wine.