Our sausages are made with carefully selected lean pork, refrigerated, then minced and mixed with the necessary amount of fat, carefully selected among the cover cuts of the heavy pigs bred in the Po area. The mixture is added to a specific tanning, which differs for type of product. The sausage is stuffed into natural or synthetic casings according to the expected maturation period, characterised by a first phase consisting in hot drying that enables the probiotic lactic microbial flora to reproduce, and a second phase of slow maturation in well-ventilated areas, until the completion of the natural aging cycle.