Trussing is a processing stage mainly applied to high quality charcuterie, immediately after casing and before passing on to the curing or braising stages.
The process makes it possible to define the shape of the charcuterie, choking the casing and compressing the meat.
There are various types of trussing: the most characteristic is hand trussing of traditional salami, starting with a knot at one end and repeating in a ever denser trammel of knots to form a genuine net. However, trussing can also be conducted by a chain-making type machine. Hand trussing is also conducted using heavy cord on mortadella cased in ox bladders, or on primal cuts like pancetta and traditional coppa.