It is made throughout Tuscany, particularly in Camaiore and in Massarosa (both in Lucca province), but some say the ones in Chianti are as good if not better. They also say the sausage originated in Chianti.
It is made from pigs raised in the area, using trimmings from prosciutto (ham), lean meat from shoulder and fat from the jowls. The mixture is 50% meat, 50% fat.
The meat is minced, and mixed with spices that include salt, pepper, fennel seed, cinnamon, cloves, garlic, and wine, along with pieces of fat. Commercially made ones will add saltpetre. The mixture is packed in a natural casing (bladder) and secured with twine, then let mature for a week in a well-ventilated room, then let age for a period of time depending on how large the sausage is, from 5 months upwards.
It is made throughout the year,