The history of this product of Lucca pork butchery goes back to very ancient times. All the pork butchers interviewed, both from the Plain of Lucca and from the Serchio Valley, recall that the sausage has always been made, at least since pigs have been slaughtered in the Lucchesia. The processing technique and the outward appearance, which have remained almost unchanged over time, confirm the traditional nature of this product. It appears as a series of more or less cylindrical elements 7–9 cm long, with a diameter of about 5 cm, the so-called “topini”, held together and, at the same time, distinguished from one another by a length of string that runs the whole length of the casing (2–3 metres). The “topini” are among the product’s distinctive features, both for the irregularity of their artisanal shaping and for their rather “stocky” appearance compared to ordinary sausages. The balanced ratio between lean and fat makes the mixture delicately soft, so much so that it can be spread on bread. The smell and flavour are those of fresh, spiced and delicate meat. The simplicity of preparation (minimal business investment both in terms of equipment needed and of storage premises) and the short time that passes before consumption (4–5 days) undoubtedly contribute to the success of this cured sausage.