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17 - 20 February 2021 // Nuremberg, Germany

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Exhibitors & Products BIOFACH 2020
Zoom Image LOGO_Organic Cacciatore salami

Organic Cacciatore salami

LOGO_Organic Cacciatore salami

Organic Cacciatore salami

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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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