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Typical salami from Friuli-Venezia Giulia 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. |
| Bresaola di Cervo |
Venison
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Intensely red Bresaola, firm and slightly
sweet. |
| Marcundela |
Pork
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Sausage made from the innards, spleen, and
fat of the pig; sliced and fried in butter, it is served alongside pasta
or frittatas.
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| Musetto |
Pork
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Sausage reminiscent of Cotechino, made from
lean and fatty pork meat and usually boiled and eaten with brovade. |
| Pettucce |
Pork
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Meatballs from the Alta Carnia, macerated
with juniper and other mountain herbs, rolled in cornmeal, smoked, and
aged.
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| Prosciutto Cotto nel Pane |
Pork
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Gorizia's ham is wrapped in bread dough and
baked until the crust is golden and crisp, then eaten warm or hot, with
grated horseradish at Easter. |
| Prosciutto di San Daniele
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Pork
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The rosy and sweet ham of San Daniele is
aged from 15 to 18 months; it is sweeter than the ham from Parma, and is
easily recognizable since it is worked with the hoof still attached.
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| Prosciutto di Sauris |
Pork
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Smoked ham from the village of Sauris in
the Alta Carnia, produced at an altitude of 4,000 feet; aged from 12 to
18 months. The village, where German is spoken, located in the Carnia,
can be reached going up the narrow valley of Lumini. It is known among
gourmets for its prosciutto di Sauris, a rare smoked ham. |
Most of the Friuli salami on this page are for sale at:
www.friuli-doc.com
(due to FDA regulations they do NOT ship to the USA).
(c) 1997-2008 E. Massetti
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