Matured product, it comes from the beef thigh called Sottosso (Underbone), which is the leg's front part, made on the right front muscle and the large outer muscle. Dry salted (for a period that depends upon the size), every single piece is stuffed, dried off and matured in optimal temperature and damp so that thet aid the typical organoleptic characteristics. Maturation methods come from multi year experience by Salumificio Gianoncelli.