Mini in Size,
Maxi in Taste
Small in size, big in character: Salamini Italiani alla Cacciatora PDO embody the full excellence of the Italian cured meat tradition. Among all PDO salamis, they are the most compact, yet when it comes to flavor and quality, they take center stage on every table.
The Story of an Excellence
Long before Salamini Italiani alla Cacciatora PDO, small salamis were already present on the tables of the ancient Egyptians. Food Anthropology traces their origins as far back as Mesopotamia in 3000 BC.
In Italy, the first people to produce this type of salami were the Etruscans, skilled hunters who enjoyed wild boar and pork preserved as salted meats, the earliest forms of cured meats.
These small salamis, eaten with bread, were the food hunters carried with them during hunting trips: a protein-rich, flavorful, tasty, and above all practical and compact source of nourishment.
This is precisely where the name “Cacciatore” (Hunter) comes from.
The Etruscans later passed their expertise on to the Romans, who spread it throughout the Italian peninsula.
Over time, these salamis began to be produced in the homes of farmers across central and northern Italy, who would offer them as gifts to the noblemen who hunted on their lands.
Today, they are among the most widely known Italian salamis in the world.
The PDO Designation
In 2003, this long history gained a fundamental recognition: the Protected Designation of Origin (PDO) status, which protects and promotes Salamini Italiani alla Cacciatora, guaranteeing their authenticity and quality.
The defining characteristics of this PDO are closely linked to its Protected Designation of Origin certification: only Italian raw materials are used, processed in full compliance with the traditional recipe, as set out in the Product Specification.
The list of ingredients is quite mini: only selected cuts of Italian pork, salt, pepper, and a hint of garlic (never strong spices). Yet after a minimum curing period of 10 days, the resulting flavor is truly maxi.
Unique Qualities
The salami must display clearly defined visual, sensory, and physico-chemical characteristics.
When Whole:
- Firm, compact texture with no elasticity
- Small size (typically around 200 g, with a maximum weight of 350 g)
Did you know...? Salamini Italiani alla Cacciatora are the smallest among all PDO salamis: a Mini PDO with a Maxi taste!
When sliced:
- Firm and uniform texture
- Even ruby-red color
- Well-distributed fat particles
- Sweet and delicate flavor, never acidic
Did you know...?
The product is also available pre-sliced in convenient ready-to-eat trays.
This option, promoted by the Consorzio Cacciatore Italiano, was developed to offer an even more versatile product: perfect for a quick lunch break, an outdoor snack, or a convenient bite to eat at any time of the day.
Nutritional Values
Salamini Italiani alla Cacciatora PDO are not only enjoyable to eat, but also meet the nutritional needs of today’s consumers, who are increasingly attentive to their diet. They are rich in high-quality proteins, important minerals, and all B-group vitamins.
According to the latest studies conducted on Italian cured meats (Source: CRA, formerly the National Research Institute for Food and Nutrition), the salt, fat, and cholesterol content of Salamini Italiani alla Cacciatora has been significantly reduced over the years, while maintaining valuable monounsaturated fatty acids (the so-called “good fats”).
Good for Everyone
Our salamini are also lactose-free, making them suitable for the entire population and for a wide range of consumption occasions. They satisfy the desire for great taste while remaining in line with the dietary recommendations of the scientific community.
They are suitable for children during growth, for young people and athletes who can naturally and easily replenish nutrients lost through physical activity, and for older adults who can appreciate their typically Italian flavor, which is easy to digest and absorb.
Production
Today, as in the past, producing this product requires considerable expertise.
Only meat from Italian pigs, born and raised within the geographical area specified by the Product Specification, may be used in the production of Salamini Italiani alla Cacciatora PDO.
The production of this excellence requires great expertise and strict adherence to the original recipe: the only one that truly guarantees this salami’s delicate aroma, distinctive ruby-red color, and sweet flavor.
Step by Step
Origin
Only the finest Italian pigs, raised in accordance with the Product Specification regarding breeding methods and feeding practices, can become Salamini Italiani alla Cacciatora PDO.
Selection
For production, only lean cuts obtained from striated muscle tissue are selected, namely the most prized parts of the pig, such as the shoulder.
Grinding
The meat is ground using plates with holes ranging from 3 to 8 mm, creating the salami’s characteristic texture.
Seasoning
The meat is then mixed with a blend of simple, natural ingredients: salt, pepper (ground or whole peppercorns), and a hint of garlic. At the producer’s discretion, red wine may also be added.
Stuffing
The mixture is stuffed into natural or artificial casings with a diameter not exceeding 75 mm. The salamis are then tied into strings and warm-dried at temperatures between 18°C and 25°C.
Curing
Salamini Italiani alla Cacciatora PDO are then cured for a minimum of 10 days in ventilated rooms with a constant, controlled temperature between 10°C and 15°C.
Controls and Quality
The quality of our PDO is guaranteed by a rigorous and continuous control system carried out by an independent third-party certification body.