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Typical salami from Veneto 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. |
| Bondiola |
Pork
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Sausages best boiled slowly. A large, round sausage from the
Polesine area of the southern Veneto, this is a stuffed ox intestine or
pig’s bladder made with coarsely ground pork, beef, red wine, salt, and
black pepper. |
| Bondiola Affumicata |
Pork
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Bondiola as above, smoked sausage: it is smoked for a month or
air-dried for two months. |
| Bondiola d'Adria |
Pork and veal
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Pork and veal sausage with red wine, aged
at least 4 months. |
| Bondiola di Treviso |
Pork
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This sausage has the same characteristics as the cotechino (a fresh
pork sausage) or the musetto , and is made from a mixture of fatty and
lean pork meat, including the bacon rind which is finely ground, and
parts of the pork head. The meat is seasoned and stuffed into natural
intestine. One type is made with lingual, that is, with an entire piece
of brined pig’s tongue in the center of it.
This sausage is slowly boiled and served as a main course together with
cooked vegetables or mashed potatoes. |
| Luganega |
Pork with the possible addition of chicken livers
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Treviso's famed pork sausage, whose recipe
was codified in 1300. Some is made with pounded Pancetta and a mixture
of pepper, cinnamon, cloves, nutmeg, mace, and coriander; another is
enriched with chicken livers. |
| Prosciutto Berico-Euganeo DOP |
Pork
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The
transformation and preservation of pork in Veneto region was widespread
long before the arrival of the ancient Romans. The practice continued
through Roman times into the Middle Ages and the Renaissance. In the
sixteenth century, several different recipes for the preparation of pork
appeared and in the following century there is mention of a ham which
was then known as Prosciutto di Padova. Prosciutto Veneto Berico-Euganeo
is obtained from the fresh meat of a top breed of adult hogs. The hog's
leg is partly flattened in the salting process. When ready for
consumption, the meat is pink tending to red in color. The aroma is
delicate, sweet and fragrant. The area of production encompasses
twenty-four town districts in the region of Veneto. |
| Soppressa del Pasubio |
Pork
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Ground pork salami flavored with garlic
steeped in red wine, aged 1 year; potatoes and chestnuts form the basis
of the diet of pigs raised on the slopes of the Pasubio, so their meat
acquires an unmistakable taste.
Along the slopes of the Pasubio, swine are reared almost wild or in a
natural state. Their feed is based mainly on chestnuts and potatoes.
Thus, their meat acquires an unmistakable and particular taste. The meat
mixture is roughly minced and mixed with salt, pepper, and garlic and is
then left to soak in red wine.
When it is ready, the soppressa is hung in the cellar to season and is
left there for almost a year. The cellar must be fresh and dry to avoid
the formation of green mould, which destroys the ageing process. After a
correct ripening period, the sopressa should be covered by a light layer
of white mould.This sausage is considered the protagonist of all cold
meat antipasti, but it can also be cut into thick slices, and served
together with polenta crostini, a type of local, grilled corn meal cake,
as a main dish. |
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The Veneto salami on this page are for sale at:
(due to FDA regulations they do NOT ship to the USA).
(c) 1997-2008 E. Massetti
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