Calabrian typical cured meat, made with the shoulder and the belly of the pig, respectively 80% and 20%, that are minced thinner than soppressata. Calabrian hot pepper is added to the compound, aromatized with “finocchietto selvatico”. It has the particular horse-shoe shape. -                                                                                              The D.O.P. trademark guarantees a production with only Calabrian pork and a hundred days long seasoning.