The basic ingredient is a mix of cuts of thigh, bacon, bacon, lard and capocollo, which are shredded into very small pieces with the "partituri" (a local knife) and then kneaded by hand and seasoned with salt, black pepper and wild fennel seeds collected on Etna.

The need for the Slow Food Presidium was then born in order to protect the breeding technique and the particularity of these pigs. The Presidium has brought together a group of breeders and butchers and promotes the rich and varied range of traditional butcher products of the area of the Nebrodi Mountains (provinces of Messina, Enna and Catania).