Moreover, besides creating distinct varieties of cured pork meats, they were able to transform this already excellent salami from Cremona into a … poem, by giving it a sweetness and fragrance that knows no equal! A special pig gut is used for packing the "Mariola", with a large cross-section and an irregular shape; it is slightly pimply and its walls are double and have a layer of fat in the middle as in the "gentile" but with an even greater thickness. This keeps the salami fresh until the Christmas following its preparation and gives it a special fragrance that will enrich the tables of a few fortunate people along with the "Culatello" during the end of year festivities. Given the very difficult curing process and, in order not to run any risks, many people prefer to use this special gut for packing the large, almost monstrously shaped "cotechini" that, when sliced and still smoking hot, make a good impression at any meal. Nonetheless, whoever is brave enough to use it for salami and manages to cure it will obtain a sublime salami with an incomparable fragrance and flavour! Weight about 800 grams/1,5 kilo