DESCRIPTION

In the northern part of the Marche is reared a native pig called "pig of Frattula", from the slaughter of which is derived salami of the same name, typical of the territories of Senigallia, Monterado, Corinaldo, Ripe, Castel Colonna, gathered in the Association "Lands of Frattula".
The Salami of Frattula is produced in an area outlined by relative "Rule of production" which considers, over the demarcation of the territory located in the municipalities of Castel Colonna, Ripe, Monterado, Corinaldo and Senigallia, a precise nutrition table for "Pig of Frattula": soft and durum wheat and relative bran, barley and barley flour, corn and broad bean flour, sorghum, chopped favino, macinata, protein pea, beet and other fodder roots, and also horticultural products (pumpkins, melons, watermelons, apples and buttermilk of dairy processes. In the final stage is contemplated the use of the acorn.