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Typical salami from Latium 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. |
| Coppiette Ciociare |
Pork
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Initially made of horse and now of pork,
these strips of spiced and seasoned meat are sold coupled, hanging from
a string. |
| Guanciale |
Pork
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The meat from the cheek and throat of a pig
is salted, rubbed with pepper, and aged; less fatty than Pancetta, which
is made from the belly of a pig, it is cooked in pasta sauces, with
vegetables, and more. |
| Mortadellina Amatriciana |
Pork
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Sausages of finely ground pork threaded
with a thick strip of lard; smoked and aged up to 3 months. |
| Porchetta di Ariccia |
Pork
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Spit-roasted pork flavored with garlic,
pepper, and wild fennel. |
| Prosciutto di Bassiano |
Pork
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Ham rubbed with a mixture of white wine,
garlic, and pepper, aged at least 1 year. |
| Prosciutto di Cinghiale |
Wild boar
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An intensely flavorful ham made usually
sold with the bristle still on and the hoof still intact. |
| Prosciutto di Guarcino |
Pork
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Hams flavored with red wine, lard, chili,
and spices; aged up to 16 months. |
| Prosciutto Romano |
Pork
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Ham from the province of Rome. |
| Salsiccia di Monte San Biagio |
Pork
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Sausages sometimes conserved in olive oil. |
| Scammarita |
Pork
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Loin flavored with garlic and pepper; tied
like a salami and aged. |
The Latium 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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