"Salsiccia secca" are prepared using shoulder and belly, with the addition of offcuts of capocollo and leg .
Meat is minced quite coarse grained.
Ingredients' dosage is very simple:"sweet" Cervia salt, sterilised Tellicherry pepper and a splash of Sangiovese Wine , previously left for one night with fresh garlic, which is eliminated before the kneading.
It is rigorously used natural pig gut.
Aging process takes place in natural times (from 40 to 50 days) depending on the size of the gut.
"Salsiccia secca" are covered by bay leaves and develope noble moulds that will be eliminate at the ed of the aging period.