It is made in a long, thick tube shape covered with white mould. Inside, it is soft, and dark red.
It is made from meat from a pig, using the neck meat, lean meat from the shoulder, trimmings from the upper thigh left over when shaping a prosciutto ham, plus added pork fat. It is flavoured with spices including salt, pepper, fennel seed, cinnamon and cloves.
The meat and fat are minced and mixed with the seasonings, and put in a natural casing. The sausage is let mature for about a week for a well-aired room, then let age in another room for a longer period, depending on its size.
It is made throughout the year.
As of 2005, it is made by two sausage-makers, one in Massarosa and the other in Camaiore, both in the Versilia area of Lucca, in Tuscany. Most of their production is eaten right in the region.
It is sold directly by the sausage-makers, as well as through some stores.