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Typical salami from the Marches 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. |
| Ciauscolo or Ciavuscolo |
Pork
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A soft, spreadable pâté-like smoked pork
sausage, often spiked with garlic and vino cotto. |
| Coppa di Ascoli Piceno |
Pork
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Boiled salami made from humble parts of the
pig, spiced with cinnamon and nutmeg, studded with pistachios. |
| Cotechino di San Leo |
Pork
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Made according to a secret recipe, this
thick boiled sausage is generously seasoned with cloves, nutmeg,
cinnamon, and black pepper. |
| Mazzafegato |
Pork
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Liver sausage; flavored with orange zest,
pine nuts, raisins, and sugar when sweet. A must on Carnevale tables. |
| Prosciutto di Carpegna |
Pork
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Ham made in the town of Carpegna since the
days of ancient Rome; deep pink, with a delicate, sweet flavor, it is
salted and aged 14 months. |
| Salame del Montefeltro |
Pork
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Salami made from the meat of black pigs,
spiced with whole black peppercorns. |
| Salame di Fabriano |
Pork
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Salami featuring knife-cut (rather than
ground) pork; aged from 2 to 5 months. |
| Soppressata di Fabriano |
Pork
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Salami made of finely ground lean meat and
strips of lard;, dried over a fire 3 to 4 days. |
The Marche 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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