Parco Nazionale del Cilento, Vallo di Diano e Alburni

The main characteristic of these two products is the long and laborious selection and processing method, that is manually done by cutting lean and fat of the meat with the high-end kitchen knife. Then the shoulder, belly, loin and ham, for the sausage, and lean parts and lard from the back, for the soppressata, are shaped with natural intestine. After a drying and curing period of 30-40 days, the product is traditionally stored in oil or fat, in glass jars or earthenware. Both products are Slow Food Presidia.