The ruling of the pasta for this recipe is made in such a way so as to better mix and hold the pasta sauce and to give the palate a rough feeling which makes this dish popular and unique.
In this Calabrese recipe, you have to use big-sized maccheroni (the schiaffettoni, in fact) that are filled, as cannelloni, with three types of pork (sausage, salami and some lean cuts) and various spices.