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Typical salami from Umbria 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. |
| Bocconcini di Daino |
Buck
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Mildly gamy tiny sausages. |
| Budellaccio di Norcia |
Pork
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Sausage flavored with salt, pepper, and
fennel seeds, dried by the hearth and grilled. |
| Capocollo |
Pork
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Pork shoulder and neck stuffed into pork bladder, amply
spiced; sometimes smoked or conserved in olive oil or flavored with
cooked wine. |
| Ciauscolo or Ciavuscolo |
Pork
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A soft, spreadable pâté-like smoked pork
sausage, often spiked with garlic and vino cotto. |
| Coppa Umbra |
Pork
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A head cheese flavored with orange zest. |
| Corallina di Norcia |
Pork
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A salami of finely ground pork mixed with
cubes of pork fat, scented with garlic, sometimes smoked over juniper
wood and aged up to 5 months. |
| Fiocco di Daino |
Buck
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Intensely red and mildly gamy cured buck
tenderloins.
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| Mazzafegato |
Pork
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Liver sausage; flavored with orange zest,
pine nuts, raisins, and sugar when sweet. A must on Carnevale tables. |
| Mortadella Umbra |
Pork
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From the Val di Nera; like the Mortadella
of Abruzzo, it is threaded with a single large strip of lard. |
| Prosciutto di Daino |
Buck
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Ham made from buck thighs. |
| Prosciutto di Norcia |
Pork
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The most characteristic Umbrian cured meat;
large pear-shaped ham, rosy or red, slightly spicy, subjected to a salt
cure for 2 to 5 months and then aged a minimum of 1 year. |
| Salame di Cinghiale |
Wild boar
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Salami made from the wild boars that roam
Umbria's woods. |
| Salame di Daino |
Buck
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Subtly gamy buck salami. |
The Umbria 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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