Meats and cured meats

Signora of Conca Casale

Signora of Conca Casale: an outsized Molise salami first made as a gift

One mountain village above Venafro makes this oversized pork salami, weighing anywhere from 800 grams to 5 kilos. Loin, shoulder and lard are chopped by knife, seasoned with wild fennel, coriander and chilli, briefly smoked and then aged for at least six months. It is a Slow Food Presidium and a traditional agri-food product (PAT) of Molise.

• Just one per pig, and traditionally handed to the village notables to repay a favour
• An irregular, beehive-like shape, a coarse grain when cut and wild fennel to the fore
• A hint of citrus from the casing, washed with orange, lemon, vinegar and wine

How to enjoy it. Cut it into thick slices and eat it on its own, so the coarse texture, fennel and citrus come through. Made in winter, it traditionally reaches the table in the warm months.

Production areas

Molise

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