Parco della fascia fluviale del Po - tratto Cuneese

It was made with beef pieces which couldn't be otherwise used: today it is a specialty. It consists of 80% beef meat, 20% pork bacon, salt and pepper. Six liters of Nebbiolo wine per quintal of meat must be added, and it is bagged in natural bladder. The salami must be eaten within 90-100 days.