It is made in Accumoli and Antrodoco in Lazio. Traditionally, it was only made November through to March when pigs were slaughtered; now, it is made year round.
The pigs it is made from are fed only dry feed indoors, but are allowed a summer outside in the woods. They are slaughtered when they weigh between 285 and 33 pounds (130 and 150 kg.)
Meat from the loin and the lower ribs is finely minced, mixed with pieces of fat, and seasoned with pepper. The mixture is then packed into casing. The sausage is then let mature for a bit in a warm room heated by oak and beech wood fires, then put in a cold room for aging.
It is aged a minimum of 4 months. The sausage narrows as it ages, aided by two sticks (generally beech) to help get any residual air inside out.
The final is weight between 3 1/3 to 4 1/2 pounds (1 1/2 to 2 kg.)