According to the country tradition salami has to be packed only in pig guts, therefore the ”Teacher lardaiuolo” has chosen for this salami the best gut: the “gentile”, composed of two layers with a layer of fat interposed between the two, enabling a long and very slow seasoning. This is an enhancement of the precious meats, selected from the “Italian heavy pigs” (PDO ham production), ham, shoulder, neck, cubes of lard and the curing, according to the Tuscan tradition. The finished product is a salami for refined and delicate palates, with a savoury and not salted taste, soft and fragrant, thanks to a balanced seasoning.