Is unmistakably produced by Cavalier Umberto Boschi, market leader from time immemorial; this salami is dry cured in a natural casing in the traditional way, and is then selected from batches with a minimum maturation of about 50 days; it is peeled and then sliced obliquely with a cutting blade inclination of about 60°, so that the typical long and narrow slices are created, just as people do locally.