The porcini mushroom Boccone of Coreglia respects the ancient tradition of combining the intense scent and flavour of this mushroom to the best parts of the pig.  For more than 10 years, the Boccone has been produced by hand by some butchers from Media Valle del Serchio. The Boccone is a cured meat stuffed into a pig’s intestines with a “salami” shape of about 20-25 cm long, 1-2 cm wide and weighing between 150 and 200 grams. When cutting the meat, it is possible to notice the following features: the meat is mainly lean with small grains of fat and boasts an intense red colour, a strong and persistent scent of porcini mushroom, musk and undergrowth, and a texture similar to a semi-seasoned product. The porcini mushroom Boccone of Coreglia is mainly made with ham meat, which is finely ground together with the Pancetta. Salt, spices and mushrooms are then added to the mixture, which is fully blended and stuffed into the goat’s intestines. After being tied with hemp cord, it is then left to season on specialised frames at a temperature of 12-14 degrees and with a humidity of 65-75%, for about 20 days.