In Basilicata and Calabria this is a large, marbled pork salami with pistachios and may contain paprika and chilli flakes, as well as wine. It may also be veal and pork brawn. In Sienna it is made with the head, ears, tongue, tail and trotters of the pig and flavoured with orange peel and spices, pressed in a linen cloth and cooked. Bears no relation to Spanish sobrasada.
