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Typical salami from Abruzzo include:
Cacciatorini DOP - Small Seasoned Sausages
Cacciatorini sausages are popular for their characteristic taste and small size, which
is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time.
Moreover, the name of this sausage derives exactly from a widespread rural use of hunters
who used to bring short sausages with them in their excursions because, considering their
reduced size, they could place them easily in their sacks
Today,
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. |
| Coppa di Campobasso |
Pork
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In Campobasso the head of the pig, cut off from the body was hung in a hook
and garnished with an orange in its mouth, two chillies in its nostrils and a laurel branch
in each ear. This tradition is almost no existent today, but we can find it in some popular
sayings "vulesse vere la capa to' appesa a la chianca rč Muccechille cu temone 'mmocca".
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| Fegato Dolce |
Pork
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Pork liver in casings; flavored with honey. |
| Fegato Pazzo |
Pork
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Pork liver in casings; flavored with chili. |
| Fiaschetta Aquilana |
Pork
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the “fiaschetta aquilana” is made from lean meat from
the thigh of the pig, finely chopped and flavored with salt and spices,
then stuffed into a natural intestine casing and placed under pressure
for a period of time. The shape of the salami is similar to that of an
ancient “fiaschetta portapolvere” or powder flask used to hold gunpowder
in the age of muzzle loading firearms. The salami is lightly smoked with
softwood, which serves more to dry the sausage than to flavor it. They
weigh from one to three kilograms (2 lbs 3oz to 6 lbs 9 oz). |
| Lonza |
Pork
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Sausage from the shoulder and neck of the
pig; spiced, salted, and hung to dry, aged for a minimum of 2 months.
Called Capocollo elsewhere. |
| Mortadella di Campotosto |
Pork
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These small mortadellas are commonly called Coglioni di Mulo ("Mule's Balls").
They are, of course, made of pork, the mule only being part of the
image. It is a fine-grained salami of choice meat with a square column
of lard in the center. According to some of its admirers, the tri-color
composition (the white lard, the red meat and the black pepper) has
greatly contributed to the commercial success of the product, whose fame
has long spread past the borders of the region. |
| Prosciutto di Basciano |
Pork
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Basciano boasts a very special prosciutto. Basciano is a town near
the Val Vomano. The area is caressed by cool breezes from the mountains,
making for ideal conditions for the ageing of highly esteemed prosciutto.
The method used is the classic one which distinguishes all country style
prosciutto. The thigh, cleaned and trimmed, is placed in a press for a
couple of days so that it loses its internal humours. It is then salted
by dry massage with a mixture of salt, garlic and hot peppers. The
prosciutto is then hung to age and is ready to be eaten after one year. |
| Salame di Pecora |
Sheep
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Rare salami from Anversa degli Abruzzi;
sweet and delicate. |
| Soppressata |
Pork
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“La soppressata” has this name because it is pressed under weights, it is
made with lean meat and is born of an antique and laborious procedure, it requires
attention and care during the drying and conservation. It is destined to special
circumstances and people.
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| Ventricina Molisana |
Pork
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Spreadable pork sausage similar to Ciauscolo; flavored with chili.
Ventricina in Molise is associated with the Trigno valley, and to be precise,
the place where the river leaves the green gorges of High Molise and it flows
towards the sea. For the villages from Montefalcone to Petacciato, it is a kind
of gastronomic brand. A dry, good smelling tasty sausage, seasoned by cold winds
going upstream from the sea, fragrant and colored by “pepedigne” which all it
penetrates.
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| Ventricina Vastese |
Pork
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Pork salami spiced with chili and wild fennel; aged at least 3 months.
Ventricina is unique and quite identifiable between Abruzzo's
delicatessen and is produced, historically, in the hilly zone near
Trigno and Sinello rives, called "Vastese".
This specialty is made in artisan way still nowadays
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The Abruzzo salami on this page are for sale at: not available
(due to FDA regulations they do NOT ship to the USA).
(c) 1997-2008 E. Massetti
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