PDO Salamini Italiani alla Cacciatora are the second most consumed product in Italy, second only to Milan salami. Sweet and mild in flavour, the main characteristic of these salami is their small size, making them very practical and easy to eat.
Descendants by tradition of the Val Padana’s centuries-old pork butchery trade, this salami takes its name from the fact that it was commonly carried in hunters’ provisions on their hunting trips.
The disciplinare DOP (PDO specifications) stipulate that every stage of the production process be carried out in specific regions and/or provinces (Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise).
Today, as in the past, the processes involved in making this salami require great skill. To obtain a quality product, only the best cuts of pork are used. These are then minced (when salt, pepper and garlic are also added), stuffed into casing and left to age (for at least 10 days).
In cuisine
PDO Salamini Italiani alla Cacciatora are perfect as part of a meal or a quick snack. The small size of this salami makes them well-suited to modern-day ways of eating, which often calls for products that stay fresh for a long time and that can be eaten on the go.
These salami are typically used in appetisers, usually paired with other cold cuts, cheese and vegetables preserved in oil, but can also be added as an ingredient to make scrumptious salads, perhaps with apple and pomegranate, or with lentils, tomatoes and olives, and a balsamic vinegar dressing. Best enjoyed with a glass of red wine.
