It is a typical cured meat from Central Europe, but now fully widespread and appreciated throughout Europe, including Italy, which produces small, generally “single-serve” products: it is obtained by stuffing a mixture of selected pork into sausages. The outer and inner colour is usually pink, while the flavour of the individual varieties can be customized by adding aromas, such as red onion, salt, pepper, oregano and sometimes even sugar.
Eaten raw or cooked, it quickly integrated into modern Italian gastronomy, as it had already done in the Central European gastronomic cultures from which it historically originates.