Salamini italiani alla cacciatora PDO

Link to product report

The production of this salame started in the hillside areas of the Lumbard territory, that extended to the bordering regions of the northern area and goes back, as for all sausage meats, to the times of the Longobard invasions. In fact, the barbaric people, during their migrations, used preserved food, mostly based on pork meat. The name derives from a widespread rural use according to which the hunters brought these along with them in their excursions because, considering their reduced size, they could place them easily in their sacks. The reason why the size of the salamini is so reduced is for this specific reason and has contributed to make them famous among the consumers.

How it is consumed

The small pieces make them suitable to modern eating and allows to have a product that is always fresh to be consumed quickly. They are served as an appetizer to complete rich arrays of cold-cuts and cheese, generally joined with red wines.

How it is conserved

They can be sold separately, vacuum-packed or in a modified atmosphere. They are preserved rather well in fresh and dry places and in the refrigerator for a longer time.

How it is produced

The raw material is primarily lean meat derived from striated muscles of pork carcass, pork fat, salt, mashed peeper and garlic. The followed ingredients can be added: wine, sugar (dextrose, fructose, and lactose), milk (low in fat or in powder) or caseinates, but also fermentation, sodium nitrate and sodium potassium, ascorbic acid and sodium salt. The ingredients are packed in natural or artificial guts of a diameter not superior to 75 mm, eventually tied together by a piece of thread of a length not longer than 335 mm.

Product report