Matured product, it comes from the beef thigh called Sottofesa (Underloin), which is the rear part of the leg's muscle and precisely of the long large 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.