The characteristic salami of the Apennines of Reggio Emilia is called fiorettino.
Its most evident feature is represented by the very tasty hand-cut lardoons, one centimeter thick, coming from the thickest lard. The name of the product derives from the use in the sausage making of the large intestine which takes in the final binding a flower shape.
Fiorettino is characterized by the processing carried out by the skillful and reserved producers. The processing method implies, like in the past, the use of salt, cinnamon, nutmeg, pepper and other spices, as well as garlic squeezed or crushed in white dry wine.
