This "Lonzino" is simply produced using only Cervia salt and Tellicherry pepper.
After being salted it is encased in a natural pig gut, which is eliminated when the maturation process is completed. It is aged from 2 to 5 months considering the size of the product.
This cured meat has a simple taste, it may be slightly spicy if the external part is not eliminated at the moment of cutting.
It is advised to slice it thinly and to eat it with unsalted bread or with piada of Romagna.
It may be sold whole, in slices, vacuum packed, preserved in beeswax, preserved in ash or in glass jar in sunflower oil already thinly sliced .