thumb| '''''' is a dry fermented pork sausage commonly produced in the Abruzzo region of Italy. Its most common artisanal version, , from the Vasto area, is made with large pieces of fat and lean pork.
thumb| '''''' is a dry fermented pork sausage commonly produced in the Abruzzo region of Italy. Its most common artisanal version, , from the Vasto area, is made with large pieces of fat and lean pork.
The meat is pressed and seasoned with powdered sweet peppers and fennel and encased in dried pig stomach.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).