This sausage is the most popular cold cut in the Calabrian tradition and is obtained from mid-cut chopped pork shoulder and belly. It is kneaded and flavoured with red Calabrian chilli. The sausages are bagged in natural guts, pierced and hand braided, then tied up with a natural thread, giving them the characteristic chain shape. The seasoning, which takes place in environments with controlled temperature and humidity, takes place for a minimum of 30 days. They are gluten- and dairy-free.