The top cup is a cooked sausage, testimony to the old country traditions. It is prepared by boiling the "poorer parts" of the pig (bones of the spine, rind, head, tail) for about three hours. Then the meat is cut by hand and seasoned with orange peel, lemon, salt, pepper, garlic and spices. Once seasoned, the meat is bagged and placed underweight to cool. In addition to the traditional cup, we also produce the truffle brawn made with the addition of black truffle of Mount Peglia (tuber aestivum).