Salsiccia Romagnola is made of scraps of lean pork meat that are minced and kneaded with hard fat or pork cheek.
They are then stuffed into natural casings and tied by hand. After 15-20 days the sausages are ready to be tasted with traditional piadina or grilled still fresh.

It’s a snack and an ancient meal; during the winter months, rural farmers used to hang sausages in the cellar and put small pieces of pear-wood between each one in order to separate them; when the woods fell down, the sausages were ready to be tasted with a fragrant piadina.