Salamini Italiani alla Cacciatora PDO

Production Area

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Salamini Italiani alla Cacciatora PDO are raw, cured and stuffed charcuterie products obtained from lean pork and pork fat of pigs belonging to the Italian Large White, Landrace and Duroc breeds or other similar breeds compatible with the Italian heavy pig.

Production Method

The fatty and muscular sections are carefully cleaned in order to remove the large sinews and soft fatty tissue. The clean cuts are then refrigerated at a maximum temperature of 7°C. Mincing must be carried out in mincing machines that have molds with holes of between 3-8 mm. The mincemeat is then mixed together with salt and pepper (whole or ground) in vacuum or atmospheric pressure machines. The mixture is inserted into natural or artificial casings with a maximum diameter of 75 mm, sometimes tied with a string. The small salamis are heat dried, 18-25°C, in order to obtain rapid dehydration. The curing process lasts for at least 10 days, in locations where there is a sufficient exchange of air and a temperature between 10 and 15°C.

Appearance and Flavour

Salamini Italiani alla Cacciatora PDO have a compact cylindrical shape, a maximum diameter of 6 cm, a length of up to 20 cm and a weight of less than 350 g. They have a compact and inelastic consistency; the slice is compact and homogenous with a rich ruby-red colour and evenly distributed specks of fat. The flavour is sweet and delicate, never sour. The aroma also is delicate and characteristic.

Production Area

The production area of Salamini Italiani alla Cacciatora PDO is within the entire territory of the Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia- Romagna, Umbria, Tuscany, The Marches, Abruzzo, Lazio and Molise regions. The pigs used for production must be born, reared and slaughtered in the above-mentioned regions.

History

The origins of Salamini Italiani alla Cacciatora PDO date back to the period of the Longobard invasions. In fact, during their migration, the barbaric populations had to eat food that could be conserved for a long time, a great part of which was pork-based. Therefore, the production of salamini began in the hilly territory of Lombardy, later spreading into the confining regions of Northern Italy. It later became customary for hunters to carry this food product while hunting, determing the name with which they are known today (cacciatore means hunter), as well as the small size, which made them easier to carry.

Gastronomy

Although Salamini Italiani alla Cacciatora PDO should be conserved in a dry, well-ventilated place, they keep for a longer period of time if put in the fridge. Their small size makes them an ideal fresh product for today’s habit of eating “on the go”. Traditionally it is served as a starter, usually alongside other charcuterie products, cheeses and products preserved in oil. It can also be used in luxury salads: sliced in strips or diced, with apple and pomegranate, or with lentils, tomato and olives, dressed with balsamic vinegar. On the contrary to other similar products, Salamini Italiani alla Cacciatora PDO is best served in very thin slices. It should be paired with an excellent red wine.

Distinctive Features

The characteristic that most distinguishes Salamini Italiani alla Cacciatora PDO is its size, which is much smaller in respect to other salami, making it practical and simple to eat.

REFERENCE BODY

INSPECTION BODY

Agricola Tre Valli

Via Venezia, 228
San Daniele del Friuli (UD)
Tel: +39 0432 956411
Email:

Alsenese Salumi

Via Marconi, 23
Alseno (PC)
Tel: 0523 949381
Email:
Sito Web:

BALDO INDUSTRIE ALIMENTARI S.R.L.

Via Italia, 21
Cantu (CO)
Tel: 031 731002
Email:
Sito Web:

Becher

Via Postumia 36
Ponzano Veneto (TV)
Tel: 0422.9613
Email:
Sito Web:

Clai

Via Gambellara 62/A
Sasso Morelli Imola (BO)
Tel: 0542.55711
Email:
Sito Web:

Francesco Franchi

Via Montrigone 144
Borgosesia (VC)
Tel: 0163.24801
Email:
Sito Web:

Giuseppe Citterio

Corso Europa 206
Rho (MI)
Tel: 02.935161
Sito Web:

GOLFERA S.p.A.

Via dell'industria 6/8
Lavezzola (RA)
Tel: 0545 80615
Email:
Sito Web:

GRANDI SALUMIFICI ITALIANI S.p.A.

Strada Gherbella, 320
Modena (MO)
Tel: 059 586111
Email:
Sito Web:

Gruppo Alimentare in Toscana

Fraz. Leccio Ruota al Mandò
Reggello (FI)
Tel: 055.8657981
Sito Web:

Ibis

Via per Modena 53
Castelvetro (MO)
Tel: 0524.930311
Sito Web:

Ind. Alimentari Monti & Zerbi S.p.a.

Via Nazionale, 22
Vertemate con Minoprio (LC)
Tel: 031.88.72.46
Email:

Levoni

Via Aonedis 15
San Daniele del Friuli (UD)
Tel: +39 0432 956265
Email:

NEGRINI SALUMI S.p.A.

Via Alberelli, 28
Renazzo (FE)
Tel: 051 6850011
Email:
Sito Web:

Salumi Bortolotti

Via De Gasperi 9
Cene (BG)
Tel: 035.718654
Email:
Sito Web:

Salumificio Alborghetti

Via Garibaldi 3
Ambivere (BG)
Tel: 035.908027
Email:
Sito Web:

Salumificio Bertoletti

Via delle Boschine 6
Graffignana (LO)
Tel: 0371.88846
Sito Web:

Salumificio Carlo Meroni

Via XXV Aprile 49
Muggiò (MB)
Tel: 039.793767
Email:
Sito Web:

Salumificio Fratelli Beretta

Via Fratelli Bandiera 12
Trezzo sull'Adda (MI)
Tel: 02.909851
Sito Web:

SALUMIFICIO PEDRAZZOLI

Via San Giovanni, 16/A
S. Giovanni del Dosso (MN)
Tel: 0386 757332
Email:
Sito Web:

Salumificio San Bono

Via Vaccari, 28/30
Ponte Dell'Olio (PC)
Tel: 0523 877625
Email:
Sito Web:

Salumificio Tre Valli

Via Pinerolo 117
Cavour (TO)
Tel: 0121.69169
Email:
Sito Web:

Salumificio Volpi

Via Roma 41
Collebeato (BS)
Tel: 030.2510551
Email:
Sito Web:

Umbria Food Valnerina

Via Vocabolo Isola 4
Arrone (TR)
Tel: 0744.1925340
Email:

Villani

Via Zanasi 24
Castelnuovo Rangone (MO)
Tel: 059.534411
Sito Web:

Year

Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 3,571,862 40 17
2015 3,694,863 42 20
2014 3,429,272 40 7.5
2013 3,558,000 42 7.6
2012 2,358,027 26 5.0
2011 2,206,055 24 4.5
2010 2,206,362 22 4.1
2009 2,258,356 24 4.3
2008 2,196,914 21 -
2007 2,277,823 20 -
2006 2,359,124 17 -