The name of this product has unknown origins; what is known is that the farmers, after the traditional killing of the pig in late autumn, prepared a "brachettone"for Carnival and another for Easter.
This salami is obtained from the meat of the pork shoulder which is deboned, spiced, sewn into its rind and it is left to season with a fence between two wooden bars. After a few months, the bars are removed and the brachettone is ready to be cooked.
It is one of the 5 De.Co products (Municipal Designation of Origin) certified in Bobbio (Piacenza) in 2019.