Canusina bacon is a characteristic salami of Appennino Reggiano Mountain Community, still preserving the ancient pig culture, introduced more than thirteen centuries ago by the Lombards coming from Germany. It has a spicy taste and is produced with the fresh pig belly butchered no more than two days before: to it, secret quantities of salt, sugar, spices, and natural aromas are added.
The bacon is rolled or split, according to the final presentation on the market. It is usually eaten as appetizer and second dish. It is also used to season local first dishes of Emilia.
