Meats and cured meats

Frentano salsicciotto

Frentano salsicciotto: the pressed, square-cut salami of the Sangro valleys

Lanciano's statutes already mention it in 1592: a pork salami from the Sangro and Aventino valleys, made from ham, shoulder, loin and capocollo with very little fat. Around day five or six, heavy wooden boards press it flat into a small block. It is a Slow Food Presidium and a traditional agri-food product (PAT) of Abruzzo.

• Just salt and peppercorns, so the lean meat and the curing carry the flavour
• A medium grain where lean clearly dominates, with fat kept within a fifth
• A short cure of up to two months, never past three; some are kept under lard or oil

How to enjoy it. Seek it out between autumn and spring, the season when it is made. Pieces preserved under lard or in oil follow an old local custom.

Production areas

Abruzzo

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