The salame cacciatore is produced in all the territory of Lombardy, in the most typical aera for salami. It is small size and it is called in this way because it was the nutritious and tasty food that the hunters brought in their pannier during their excursions.
The row material is obtained from loan meats from the streaked muscle part of the pig, hard pig fat, salt, pepper in pieces or ground and garlic. The small salamis are put in natural casings and hand-bound, eventualy bound toghether in rope not longer than 35 cm. In 2001 the “Italian Salamini alla Cacciatora" obtained the PDO identification.
The small size is appropriate for an immiediate consumption.
They are suitable eaten as starter, sliced in thick slices combined with bread …...
In the “organic collection” the Salamino Caccaitore Dop is inserted in the table reporting people affected by celiac disease
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