This Volpi salami has its origins in Felino, Italy in the central Emilia Romagna region. The meat is coarsely ground, salted and spiced with an ancient blend that is one of Italy's oldest salami recipes. Peppercorns and red wine play a prominent role in creating the subtle yet dazzling flavor. The salami is stuffed by hand into a casing, which gives it its characteristic uneven width. Serve with simple country style breads and with light red or rose wines.