Salami Cacciatore Italian
Salami Cacciatore Italiano is a cylindrical cured meat product made from lean and fatty pork meat, about 20 cm long, weighing an average of 350 grams and 6 cm in diameter. Compact and inelastic in consistency, they have a compact and homogeneous slice, ruby red in color with well-distributed grains of fat. The taste is sweet and delicate, never acidic. The scent is also delicate and distinctive.
The salt content has decreased significantly compared to previous years. This is thanks to the evolution of production systems and the increased attention to the quality of the raw materials and spices used. They have a much lower salt content than in the past, in a percentage of 18%.
The hunter salami is the most extensive in Europe, coinciding with 12 Italian regions, Piedmont, Lombardy, Trentino, Veneto, Friuli, Emilia Romagna, Tuscany, Umbria, Lazio, Abruzzo, Marche and Molise.
The first salamis were already on the table of the ancient Egyptians. Food Anthropology places their origin as early as Mesopotamia in 3,000 BC. In Italy, the first to produce the "Italian Hunters" were the Etruscans, skilled hunters who loved to taste wild boar and pork in the form of salted meats, primitive cured meats. Small salami, with bread, were the food that the hunter took with him during hunting trips: a protein nourishment, tasty, tasty and certainly practical and compact!
Hence the name "cacciatore" salami. The Etruscans then handed down their skill to the Romans, who spread it throughout the peninsula. Later they began to be produced in the homes of farmers in central and northern Italy, who paid homage to the lords who went hunting on their land. Today they are among the most well-known salamis in the world.
A legend linked to the hunter's salami features Giacomo Puccini, composer and great hunter. During his stay in Torre del Lago, on foggy mornings he loved go on frequent hunting trips to Lake Massaciuccoli. It is said that if the hunt had been scarce, when a friend ironically quoted him Tosca's passage: "O gentleman, how did the hunt go?" He used to answer, again paraphrasing the work: "God created different beauties and different wines... I want to taste as much as I can of the divine work, Therefore let us raise up the spirits with our salami."
Easily stored in dry and ventilated environments, Italian cacciatore salami can be kept longer if kept in the refrigerator. Their use as an appetizer is classic, usually in combination with other cured meats and cheeses.
The nutritional composition of salami cacciatore, as presented today, makes it a food suitable for the entire population and at any time of consumption. Thanks to the content of proteins, vitamins and minerals, they are also suitable for children's growth. Even the elderly can appreciate the taste of this typically Italian food, thanks to its easy chewability and shelf life, while at the same time satisfying the increased need for calcium, phosphorus, zinc and antioxidant vitamins. Young people and athletes find in Salame Cacciatore a means to easily and naturally recover the nutrients lost through physical exercise: carbohydrates, proteins, lipids and mineral salts, easily digestible and assimilated.
This superlative ingredient enhances all its goodness on bread, whether it is a crunchy homemade loaf, rustic bread or milk bread for those who love softness. The Italian Cacciatore Salami already conquers from the aroma and its taste is combined with combinations that enhance its flavor, without covering it: fresh or aged cheeses, cooked and raw vegetables, in oil and pickles and sauces that make it even more irresistible. We chose provola cheese and fresh vegetables. The sandwich with this type of salami is practical and quick to prepare: the ideal solution for a trip out of town, but also a gourmet proposal for an informal lunch or dinner.
Salami Cacciatore Italiano is a cylindrical cured meat product made from lean and fatty pork meat, about 20 cm long, weighing an average of 350 grams and 6 cm in diameter. Compact and inelastic in consistency, they have a compact and homogeneous slice, ruby red in color with well-distributed grains of fat. The taste is sweet and delicate, never acidic. The scent is also delicate and distinctive.
The salt content has decreased significantly compared to previous years. This is thanks to the evolution of production systems and the increased attention to the quality of the raw materials and spices used. They have a much lower salt content than in the past, in a percentage of 18%.
The hunter salami is the most extensive in Europe, coinciding with 12 Italian regions, Piedmont, Lombardy, Trentino, Veneto, Friuli, Emilia Romagna, Tuscany, Umbria, Lazio, Abruzzo, Marche and Molise.
The first salamis were already on the table of the ancient Egyptians. Food Anthropology places their origin as early as Mesopotamia in 3,000 BC. In Italy, the first to produce the "Italian Hunters" were the Etruscans, skilled hunters who loved to taste wild boar and pork in the form of salted meats, primitive cured meats. Small salami, with bread, were the food that the hunter took with him during hunting trips: a protein nourishment, tasty, tasty and certainly practical and compact!
Hence the name "cacciatore" salami. The Etruscans then handed down their skill to the Romans, who spread it throughout the peninsula. Later they began to be produced in the homes of farmers in central and northern Italy, who paid homage to the lords who went hunting on their land. Today they are among the most well-known salamis in the world.
A legend linked to the hunter's salami features Giacomo Puccini, composer and great hunter. During his stay in Torre del Lago, on foggy mornings he loved go on frequent hunting trips to Lake Massaciuccoli. It is said that if the hunt had been scarce, when a friend ironically quoted him Tosca's passage: "O gentleman, how did the hunt go?" He used to answer, again paraphrasing the work: "God created different beauties and different wines... I want to taste as much as I can of the divine work, Therefore let us raise up the spirits with our salami."
Easily stored in dry and ventilated environments, Italian cacciatore salami can be kept longer if kept in the refrigerator. Their use as an appetizer is classic, usually in combination with other cured meats and cheeses.
The nutritional composition of salami cacciatore, as presented today, makes it a food suitable for the entire population and at any time of consumption. Thanks to the content of proteins, vitamins and minerals, they are also suitable for children's growth. Even the elderly can appreciate the taste of this typically Italian food, thanks to its easy chewability and shelf life, while at the same time satisfying the increased need for calcium, phosphorus, zinc and antioxidant vitamins. Young people and athletes find in Salame Cacciatore a means to easily and naturally recover the nutrients lost through physical exercise: carbohydrates, proteins, lipids and mineral salts, easily digestible and assimilated.
This superlative ingredient enhances all its goodness on bread, whether it is a crunchy homemade loaf, rustic bread or milk bread for those who love softness. The Italian Cacciatore Salami already conquers from the aroma and its taste is combined with combinations that enhance its flavor, without covering it: fresh or aged cheeses, cooked and raw vegetables, in oil and pickles and sauces that make it even more irresistible. We chose provola cheese and fresh vegetables. The sandwich with this type of salami is practical and quick to prepare: the ideal solution for a trip out of town, but also a gourmet proposal for an informal lunch or dinner.
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