Google

 
     


Italian Salami
Molise
 


EXPORT OF
ITALIAN WINES
AND FOODS
 


SeeItaly.org
Small group
tours in Italy.
 
Freelance jobs
Properties In Italy

View 100's of properties to find Property In Italy including Calabria Property For Sale and Property In Puglia for investment opportunities in Italy.


Typical salami from Molise 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.
 

Mulette
Pork
 Molise's version of Capocollo or Coppa, spiced with chili rather than black pepper.
Pampanella di San Martino
Pork
 Small pork chops coated with a chili pepper and garlic paste, roasted, then rubbed with salt and vinegar.
Prosciutto Affumicato
Pork
 Smoked hams rubbed with wine and chili.
Salsiccia di Rionero
Pork
 Fennel-flavored sausage conserved under a layer of fat.
Salsiccia Stufata
Pork
 Cooked sausage that may include pork liver.
Sanguinati
Pork
 Blood pudding scented with raisins, orange zest, parsley, chili, and garlic.
Soppressata
Pork
 Salami from lean pork meat and pork fat (preferably from small black pigs). The meat is cut by knife rather than ground, then spiced, stuffed into casings, and pressed under a weight to obtain its characteristic flattened shape (hence the name). Traditionally hung near the hearth to age and acquire a delicate smoky aroma. Sometimes conserved in olive oil or lard; may contain pork blood or ground sweet peppers for a brighter red color.
Ventricina Molisana
Pork
 Spreadable pork sausage similar to Ciauscolo; flavored with chili.

The Molise 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
TangoItalia - Food Wine Travel in Italy - Home