La Ret, a typical salami from Capriolo in Franciacorta, is a large sausage, once produced to be consumed at weddings, baptisms and other ceremonies or by laborers during summer work in the fields.

It has very particular characteristics: the raw material comes from pigs raised within a radius of 30 kilometers from Capriolo and the meats are minced with a knife with the addition of finely chopped local sage and garlic and a good dose of white Curterfranca wine. The mixture obtained is stuffed into the bladder or stomach of the pigs and the finished product weighs from 4 to 14 kilograms. The smaller sizes are put on the market starting from five months; the bigger ones after two years.

La Ret De.Co. can be purchased at Polastri Macèlérin Torbiato di Adro.