A type of small salami about 13 cm (5 inches) from Milan, made with pork and beef, interspersed with small pieces of pork fat, flavoured with white wine and garlic, cheese and saffron and cured for anything from four months to one year. A popular salami and the sort of default salami - the one most people know, mass produced and widely exported. It is often cut into chunks rather than slices. In Italy the pigs are fed on the by-products of cheese-making.
