Consorzio Cacciatore Italiano
Salamini Italiani alla Cacciatora PDO
HISTORY
Salamini Italiani alla Cacciatora, commonly referred to as “Cacciatore”, are small-sized salamis of ancient origin. It is said that “salame dei cacciatori” dates back to approximately 20 centuries ago to the Etruscan age, and successively spread throughout the entire Italian peninsular thanks to the Romans.
The name “Cacciatore” is a reference to how hunters would often carry it in their shoulder bag together with some bread, as a practical snack or meal. Salame Cacciatore was a particularly suitable foodstuff in nutritional terms for hunters out on lengthy and intense hunts, constituting an invaluable source of energy, in virtue of a healthy balance of fats, complete proteins and mineral salts.
To date, practical consumption, unmistakable flavour and aroma have all remained essential characteristics of this product which has become increasingly popular among consumers.
Consorzio Cacciatore Italiano
Strada 4 -Building Q8
20089 – Rozzano (MI)
Tel: 02 8925901
Fax: 02 57510607
Mail: info@salamecacciatore.it
Web: www.salamecacciatore.it
Product description
Salamini Italiani alla Cacciatora are produced exclusively in geographical areas listed in product specification, using exclusively Italian ingredients and according to a traditional recipe.
Only the finest pork cuts are used to make this unmistakable salami, along with salt, pepper and a small amount of garlic. Small in size (between 200 and 350 g), slightly curved in shape, characterised by a compact and non-elastic consistency, when sliced present a uniform ruby red colour, with evenly distributed specks of fat. They are delicately spicy on the nose, sweet and slightly tangy on the palate.
The size of slices makes them perfect for serving on a wide variety of occasions: as part of a delicious aperitif or snack, or a creative ingredient for flavour some and well-balanced recipes, also accompanied by a good glass of sparkling wine.
production tecnique
Product specification approved by the European Union establishes that Salamini Italiani alla Cacciatora can be produced in most of Italy, and especially in almost all central and northern regions, from which livestock is sourced.
The full name is “Salamini italiani alla Cacciatora PDO”, indicating that it is a product of national character. Studies carried out over the last few years indicate that the organoleptic properties this product are essentially linked to particular production techniques adopted.
Production technique, fresh product shape and size determine unique biochemical and microbiological processes. Despite the same initial mixture, Salamini Italiani alla Cacciatora undergo less acidification compared to other salami. Moreover, transformations during seasoning phases do not alter the initial fragrance and subtle savoury flavour of the mixture. Lastly, less extensive dehydration during seasoning prevents superficial drying, which is sometimes found in salamis subjected to long ageing periods.
Nutritional values for 100 g
(Source: INRAN, 2011)
| Protein | Lipids | Salt | Iron | Vitamin B6 | Energy |
|---|---|---|---|---|---|
| 28,4 | 32,7 | 4,2 | 1,02 | 0,87 | 411 Kcal |