A mystery story
The first salami were already on the tables of the ancient Egyptians. Food studies trace their origin to Mesopotamia, as early as 3,000 BC.
The first people to produce this type of salami in Italy were the Etruscans, skilled hunters who liked to eat wild boar and pork in the form of salted meat, namely, primitive salami.
The small salami, together with bread, were the food their hunters took with them on hunting trips: a protein-rich, tasty and enjoyable nourishment that was certainly practical and compact! Hence the name “Cacciatore”, meaning “hunter”.
The Etruscans passed on their skill to the Romans, who spread it throughout Italy. Later on, they began to be produced in the homes of peasants in central and northern Italy, who gave them in homage to the lords who hunted on their lands. Today they are among the most popular salamis in the world.