Spices are added to give an extra special flavour, such as wild fennel, cloves, cinnamon, coriander or aniseed. Wild fennel is a fundamental ingredient, whereas use of the other spices varies from village to village. To make the salami, the meat is first boiled for three hours. Then it is finely chopped, mixed with blood, spices and lard and stuffed into either an animal stomach or bladder. This is then boiled and left to cool under a weight in order to squeeze out any excess fat.