Italian Salamini alla Cacciatora PDO
Product weight: 0.165 kg (1 salami)
Minimum seasoning: 10 days
The product arrives wrapped and ready to be sliced
IMPORTANT: The weight of the salami, being artisanal, can never be accurate to detail. Should there be any weight differences, we will compensate for them by varying the quantities of other products in the cart, but there will never be any price variations.
Italian Salamini alla Cacciatora PDO
Italian Salamini alla Cacciatora PDO are a cured, uncooked sausage product made from the lean and fatty meat of pigs belonging to the Large White, Italian Landrace, Duroc or other breeds compatible with Italian heavy pigs.
The production area of Italian Salamini alla Cacciatora PDO includes the entire territory of the regions of Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise. The pigs used for production must be born, raised and slaughtered in the territory of all the regions listed above.
The selected muscle and fat fractions are carefully trimmed by removing the larger connective parts and soft adipose tissue. Once obtained, the cuts must be stored in cold rooms at a temperature not exceeding 7 °C. The mincing must be carried out in a meat grinder, in moulds with holes between 3 and 8 mm. The minced meat is mixed homogeneously together with salt, pepper (in pieces and/or ground) and garlic, in vacuum or atmospheric pressure machines. The sausage is stuffed into natural or artificial casings with a diameter of no more than 75 mm, possibly tied into string. The salamis are hot-dried (temperature between 18 and 25 °C) to allow rapid dehydration of the surface fractions in the first few days of treatment; however, techniques involving accelerated fermentation cannot be used. Maturation lasts for at least 10 days in rooms with sufficient air exchange at a temperature of between 10 and 15 °C.
The origins of Italian Salamini alla Cacciatora PDO can be traced back to the period of the Lombard invasions. During their migrations, in fact, the barbarian populations needed to consume highly preservable food, most of which was pork-based. Thus, the production of salamini began in the hilly area of Lombardy and then spread to the neighbouring regions of the northern belt. Later, it was the tradition of hunters to take these products on hunting trips that determined both the name by which they are commonly known and their small size, required so that they were easy to carry in bags.
Characteristics
Italian Salamini alla Cacciatora PDO have a compact and non-elastic consistency; they have a homogeneous, ruby-red slice with well-distributed fat grains. The flavour is sweet and delicate, never acidic. The aroma is also delicate and characteristic.
Pairings
Classically, it is used as an appetiser, usually in combination with other cold cuts, cheeses and pickles. However, it can also be used to prepare tasty salads: sliced, sliced or diced, combined for example with apple and pomegranate, or with lentils, tomato and olives, dressed with balsamic vinaigrette. Unlike others, Italian Salamini alla Cacciatora PDO are best enjoyed when cut into very thin slices. Ideal paired with red wines.
Pork, salt, dextrose, sugar, garlic, pepper, wine, antioxidant, preservatives (sodium nitrate, potassium nitrate).
Non-edible gut.
Free of gluten and milk derivatives.
Energy value 363 calories Fats 29 g of which saturated 13 g Carbohydrates 0.4g of which sugars 0 g Protein 24 g salt 3.6g Italian Salamini alla Cacciatora PDO can be stored in a dry and airy environment or in the refrigerator. Their small size makes them suitable for a modern diet, which often requires products that are always fresh and can be eaten quickly.
