This speciality is produced within the mountainous and piedmont-hilly territory of the Monti della Laga and  Gran Sasso. It is a particularly fat kind of cold meat (50%-60% of the flesh), it is fine-grained, it spreads, has a light colour and a spicy flavour enhanced by numerous local natural essences.

It is prepared with scraps of ham, lard from the pork's cheek, pork underbelly and fat all minced and  and mixed together with garlic, rosemary, red  sweet or spicy pepper, salt and pepper. The mixture is immediately made into a type of round sausage sacked in a bladder or according to a more ancient tradition into the pork's stomach. Nowadays it is more often conserved into glass jars.

The product can be consumed after a couple of days but the best maturation is obtained after about 90 days of conservation in a fresh and humid atmosphere.