It is the first salami of the season, made using very lean "culatello" meIat, ground slightly more fine than for normal salamis, and is flavoured using the traditional lowland marinade. To accelerate the ageing as much as possible, it is packed in small, very thin guts called "filsola" (small strip of cloth) in dialect and is ready for slicing after 15 - 20 days from its preparation. Just as flavourful as the larger "size" salamis it is another "tempting" delicacy.