{"id":1537,"date":"2020-11-02T10:40:49","date_gmt":"2020-11-02T09:40:49","guid":{"rendered":"http:\/\/salamecacciatore.it\/la-storia\/"},"modified":"2021-03-05T16:48:29","modified_gmt":"2021-03-05T15:48:29","slug":"la-storia","status":"publish","type":"page","link":"https:\/\/salamecacciatore.it\/fr\/il-prodotto\/la-storia\/","title":{"rendered":"La storia"},"content":{"rendered":"<p>En Italie, les premiers \u00e0 produire ce type de saucisson ont \u00e9t\u00e9 les <strong>\u00c9trusques<\/strong>, des chasseurs habiles qui aimaient d\u00e9guster le sanglier et le <strong>porc<\/strong> sous forme de <strong>viande sal\u00e9e<\/strong>, c&rsquo;est-\u00e0-dire les charcuteries primitives.<\/p>\n<p>Les petits saucissons accompagn\u00e9s de pain \u00e9taient la nourriture que le chasseur emportait avec lui lors de ses sorties de chasse : un nutriment prot\u00e9ique, savoureux et certainement pratique et compact ! D&rsquo;o\u00f9 le nom de saucisson \u00ab Cacciatore \u00bb (<strong>Chasseur<\/strong>).<\/p>\n<p>Les \u00c9trusques ont ensuite transmis leur savoir-faire aux <strong>Romains<\/strong> qui l&rsquo;ont diffus\u00e9 dans toute la p\u00e9ninsule. Plus tard, ils ont commenc\u00e9 \u00e0 \u00eatre produits dans les maisons des paysans du centre et du nord de l&rsquo;Italie, qui les utilisaient pour rendre hommage aux seigneurs qui allaient chasser sur leurs terres. Aujourd&rsquo;hui, ils font partie des saucissons<strong> les plus populaires au monde<\/strong>.<!--89fc7285--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En Italie, les premiers \u00e0 produire ce type de saucisson ont \u00e9t\u00e9 les \u00c9trusques, des chasseurs habiles qui aimaient d\u00e9guster le sanglier et le porc sous forme de viande sal\u00e9e, c&rsquo;est-\u00e0-dire les charcuteries primitives. Les petits saucissons accompagn\u00e9s de pain \u00e9taient la nourriture que le chasseur emportait avec lui lors de ses sorties de chasse [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1575,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-standard.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1537","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La storia - salame-cacciatore<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/salamecacciatore.it\/fr\/il-prodotto\/la-storia\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La storia - salame-cacciatore\" \/>\n<meta property=\"og:description\" content=\"En Italie, les premiers \u00e0 produire ce type de saucisson ont \u00e9t\u00e9 les \u00c9trusques, des chasseurs habiles qui aimaient d\u00e9guster le sanglier et le porc sous forme de viande sal\u00e9e, c&rsquo;est-\u00e0-dire les charcuteries primitives. 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