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 oday, Italian salami "alla cacciatora" is produced in ten regions: Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, and Emilia-Romagna in northern Italy and Umbria, Marches, Tuscany, Abruzzi, Latium, and Molise in central Italy. Historically, this particular type of salami was first produced at the time of the Longobard invasions in the hilly regions of Lombardy, when cured meat, mostly pork, was the staple diet of the invading barbarians, because it preserved well during their long migrations.
This type of salami is called "alla cacciatora" because it became a favorite food among hunters. Its small size made it ideal for carrying in knapsacks and for easy consumption whenever hunger kicked in.
The law regulating the production of salami "alla cacciatore" sets the rules not only for the quality of its ingredients but also for its dimensions. Each "salamino" should not be more than 2.4 inches in diameter and 8 inches in length, with a maximum weight of 11.6 oz.
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ISIT - Istituto Salumi Italiani Tutelati
Milano Fiori
Strada 4, Palazzo Q8
20089 Rozzano (MI)
ITALY
phone: (+39) 02/8925901
fax: (+39) 02/57510667
email: isit@isitsalumi.it
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Regions of
Production
DOP Map
Piedmont
Lombardy
Veneto
Friuli-Venezia Giulia
Emilia-Romagna
Tuscany
Umbria
Latium
Abruzzi
Molise
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