Salamini Italiani alla Cacciatora
Salamini Italiani alla Cacciatora DOP are small, compact pork salami made in eleven specified Italian regions.
- Meat
- Pork
- Maximum finished weight
- 350 g
- Protection
- DOP
- Maturation including drying
- At least 10 days
Small is part of the specification
Lean pork and firm pork fat are seasoned with salt, pepper and garlic; wine is optional. The specification permits natural or artificial casings and requires at least ten days of maturation, including drying. The finished salamini must be no more than 60 mm in diameter, 200 mm long and 350 g in weight. The name does not mean that the recipe uses game.
For the antipasto board
Slice Salamini Italiani alla Cacciatora DOP very thinly for an antipasto with other cured meats, cheeses and vegetables preserved in oil. Try red wine alongside them. Make the salamini one part of a varied board, and check the full protected name on the product.
Sources and citations (1)
- MASAFElenco delle DOP e IGP dei prodotti agricoli e alimentariDisplayed PDF page 9, alphabetical entry 274, Denominazione and Tipologia columnsRead source
