Meats and cured meats

Salamini italiani alla cacciatora

Salamini italiani alla cacciatora PDO: the hunter's pocket-sized salami

The name comes from hunters, who carried them in their game bags with a hunk of bread. These are small raw pork salami under 350 grams, seasoned only with salt, pepper and a touch of garlic and aged for at least ten days. The PDO spans eleven regions of central and northern Italy, Abruzzo and Molise included, and the pigs have to be born, reared and slaughtered there.

• A compact, ruby-red slice with specks of fat spread evenly through it
• Sweet and never sour, with no strong spices, and lactose-free
• Up to 20 centimetres long and often around 200 grams

How to enjoy it. Slice them very thin for an antipasto with cheeses and vegetables in oil, or dice them into a salad with apple and pomegranate; red wines suit them. Store in a cool, dry place or in the fridge.

Production areas

Abruzzo, Molise

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