Ingredient Discovery: Salamini Italiani alla Cacciatora DOP

A mild, dry-cured sausage, Salamini Italiani alla Cacciatora DOP are made with only the best cuts of pork within a production area stretching from the central to the northern regions of Italy. Learn how this salami is crafted and how to enjoy it at home.

Salame-Cacciatore DOP

One of the original Italian salumi, Salamini Italiani alla Cacciatora DOP is a sweet Italian dry-cured sausage that was once carried by local hunters or “cacciatori” as a snack on their expeditions.

Quality from the start
Salamini Italiani alla Cacciatora DOP are made using only the finest cuts of pork from pigs born, raised and processed within 11 specific regions: Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Umbria, Tuscany, The Marches, Abruzzo, Lazio and Molise. The present production of this salami remains true to its origins, using only prime cuts of pork and modest seasoning – salt, pepper and a pinch of garlic. These ingredients are ground, mixed into casings, and cured for at least 10 days.

Small size, rich flavour
Salamini Italiani alla Cacciatora’s ruby-red colour, small grains of fat and sweet, delicate flavour characterize this compact salami – typically 200 grams in size. When buying the real thing, look for the DOP label, the word “Cacciatore” and occasionally, the salami’s green Consortium logo on the packaging. With a cylindrical, slightly curved shape and firm texture, Salamini Italiani alla Cacciatora are best served cut into thick slices. In addition to being offered in full salami form, they are also available pre-sliced in trays – perfect for an easy and delicious snack. Enjoy this salami on a platter with other cured meats, cheeses and antipasti.

Buon appetito!

 

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