Another typical product of the Garda hinterland is 'Salame Morenico di Pozzolengo', which was recently awarded the De.C.O. (Denominazione Comunale di Origine).
It is obtained from cuts of meat from pigs aged no less than nine months, with a compact, medium-grained mixture, with a clear distinction between the bright red colour of the lean meat and the white of the fat.
It is not a particularly fatty salami, nor is it overly spicy, and is appreciated for its digestibility and lightness.
The peculiarity of Salame Morenico di Pozzolengo is closely linked to its environment of origin, both in terms of natural and human factors that, in perfect symbiosis, have contributed to combine and define over time the characteristics that make it unique.