It is made in the Abruzzo region of Italy, using lean meat from a pig’s leg.
The meat is finely minced, and seasoned with salt, black pepper, garlic, and other spices. It is then packed into natural casings (intestines), and pressed to make it somewhat flat on two sides.
The salami is then hung to cure in rooms heated by log fires for 40 to 50 days. It gets lightly smoked from the log fires during this time.
The final weight of the salami will be between 2 to 6 ½ pounds (1 to 3 kg.) The salami will have powdery white mould on the outside of it in places.
Fiaschetta means “small flask.”