😍ITALIAN SALUMI😍 

The culture of sausages in our country of Italy is strong and well rooted, as expressed well by the famous saying "nothing is thrown away from the pig". In fact, the peasant tradition devoted to the breeding of livestock, especially pigs, and the conditions of poverty that have marked the lives of many families for years have led to exploiting everything that animals could offer: from milk to meat. Each region and each territory, however, has been able to find different ways of interpreting the need to preserve meat for a long time, helping to create a variety of products that, today, represent a true wealth of our country. What we want to take you in is, therefore, a delicious tour, from North to South, among the typical Italian cold cuts, to discover some of our excellences.

The tradition of cured meats and, more generally, of sausages stems from the need to preserve animal meat over time. Being an easily perishable commodity, it was unthinkable for families to be able to consume all the meat produced by the slaughter of a pig. This has meant that, in ancient times, when you could not count on means such as refrigerators or freezers, conservation techniques handed down from generation to generation were developed, refining over time and acquiring characteristics that contribute to telling something about the habits of peoples and territories. If salting, drying and maturing are three fundamental aspects, the aromatization with wine, spices, garlic and other tricks are an expression of the Italian butchery art. And from North to South, each region has been able to interpret this art in its own way, making the most of and often enhancing other resources typical of the area. Obviously, it is impossible to mention them all: so let's embark on this ideal tour by discovering some of the typical Italian sausages and cold cuts, from the most representative to the less known, but which are worth discovering.

THE EXCELLENCES OF LAZIO: PORCHETTA DI ARICCIA AND GUANCIALE DI AMATRICE

Moving to Lazio and, in particular, to the Roman hills, we meet Ariccia. A millenary tradition binds this town in the immediate vicinity of the capital to the product that bears its name. In 2011, in fact, the European Union defined the name Porchetta di Ariccia PGI: female pork, cooked and flavored with a spiciness that includes salt, pepper, garlic and rosemary. The processing is complex and requires various steps, from boning to tanning the meat, which will then constitute the filling of the carcass, up to cooking and decisive controls to ensure that the final product has that crunchy crust outside and a tender, compact and highly flavorful interior. The Porchetta di Ariccia PGI can be found whole at the counter, available for cutting, or in logs weighing around 10 kg.