It is a lean pork product with a low addition of fat; Historical documents indicate it present on the European noble tables since 1700.

Cylindrical in format, when cut it is bright red with white fat lenticels.

Its aroma is fragrant; Its taste is sweet and delicate, and becomes more intense with the seasoning (which requires a minimum of 45 days).

The weight can vary from a minimum of 400 grams up to a maximum of one kilo.

According to the specification, the processing of pork meat (from Lombard or Emilia-Romagna farms) is carried out in the province of Piacenza, as well as the seasoning, which is done in places located in hilly or plain areas, however below 900 meters above sea level.