Salami with garlic is produced using the noblest parts of the pig such as the loin, shoulder, ham. To the thigh are then added salt and a long theory of flavors whose composition varies from family to family and depending on the inspiration of the norcino. The seasoning lasts throughout the winter season in rooms that are not heated, but with a fair degree of moisture so that mold can form on the outer surface of the salami. Only in spring the salami is ready for tasting, the so-called "proof of the slice".
