The principal characteristics of the Cacciatore are tied to its Protected Designation of Origin certification.
It is produced with Italian raw ingredients, and in total compliance with the traditional recipe for small salami that hunters carried with them in their saddle bags during a hunt. Hence, the ingredients used are only high quality cuts of pork meat, salt, pepper and traditionally a pinch of garlic, and never strong spices.
At the end of a 10-day seasoning period, the salami must possess a well-defined aspect, taste and chemical-physical characteristics, namely, small size (usually about 200 g); slightly curved shape; firm, non-elastic consistency.
The slice is firm and homogeneous when it is cut. The colour is a uniform ruby red with well distributed grains of fat, and the subtle savoury flavour that is never acidic