The climate all along the Italian peninsula has determined the preservation methods used and the distinctive flavours that ensured. In the countryside of the north the preservation occurred by putting the meat in the duja - a rounded container - and covering it with sugna, a mix containing fat taken from the belly of he pig. Chilly pepper was used in the south. These systems are still in use today to make outstanding products. The range of traditional cold meats made at Salumificio Romano Mainelli is a journey at the discovery of Italian regions and their culinary traditions.