Produced on a small strip of land to the right of the great River Po, between the cities of Parma, Piacenza and Cremona, salame di culatello is very different from all the others, thanks to expert use of the inimitable climate. In fact, although it is treated in the same way, its flavour has in effect something unique about it, whether it is because of the gut in which it is encased, which is high in fat content and thus keeps it soft for a longer time, or else because of the uneven mixing process. The result is a mixture that, on account of the correct ageing procedure and the absence of chemical or bacterial additives, tends to stay soft and to melt in the mouth with a sweet flavour and an unforgettable fragrance. After being minced, the meat is seasoned with salt and pepper. It is then encased in natural pig gut and finally bound with string and left to dry out for some days. This procedure ensures that the meat is dried out rapidly. Ageing now takes place in aired rooms for at least five months, resulting in a salami with meat of a typically red colour, compact and of a non-elastic consistency.