is a variety of produced in the (municipality) of Sant'Olcese, Liguria. It consists of coarsely ground pork and beef in equal proportions and is aged for two to three months.
was first produced in Orero, part of the of Serra Riccò that until 1877 was part of Sant'Olcese. Industrial production began in the beginning of the 19th century. As of 2010 there were two producers of this salami.