It is made in a similar way to the "cacciatore" sausage, even if it is slightly larger. The mixture is placed in a natural pig gut casing and the ends are hand tied. After curing (about a month and a half) it is placed in a fresh and well-ventilated room; its weight reaches 400g.

 

To fully taste its exquisite taste, it's best eaten mature, when its distinguishing fragrance is felt and the characteristic white mould is visible on the surface.