A PRODUCTION PROCESS THAT RESPECTS TRADITION
Today, as in the past, processing the product requires a great deal of expertise.
Only the best Italian pigs can be used for Salamini Italiani alla Cacciatora PDO, the original “Cacciatori Italiani”. They must be bred in Italy, in the geographic area defined in the Specifications, and raised in accordance with precise rules (for example, for the pig feed, which must only include certain ingredients such as cereals and whey). Only the noblest cuts of their meat are selected, such as the shoulder, which is minced, mixed and flavoured with spices before being stuffed and tied in the typical “strings” for curing. This process requires a great deal of experience and is the only way to ensure the typical delicate aroma, characteristic ruby colour and sweet taste of this salami.