Parco Nazionale Appennino Tosco-Emiliano

Canusina bacon is a characteristic salami of Appennino Reggiano Mountain Community, still preserving the ancient pig culture, introduced more than thirteen centuries ago by the Lombards coming from Germany. It has a spicy taste and is produced with the fresh pig belly butchered no more than two days before: to it, secret quantities of salt, sugar, spices, and natural aromas are added.