Parco Nazionale Appennino Tosco-Emiliano

The characteristic salami of the Apennines of Reggio Emilia is called fiorettino.
Its most evident feature is represented by the very tasty hand-cut lardoons, one centimeter thick, coming from the thickest lard. The name of the product derives from the use in the sausage making of the large intestine which takes in the final binding a flower shape.