The name “Cacciatore” (hunter’s style) derives etymologically from its original use in the rations that hunters carried in their knapsacks during their trips.
The history of the product developed hand in hand with the evolution of the rural culture typical of the regions of the production area, which provide the raw material that is processed according to established traditions. Historical references to Cacciatore salami are found particularly in culinary traditions from Lombardy that have survived up to the present day.
The hunters of north-central Italy brought the salami in their knapsacks during their trips
Salamini Italiani alla Cacciatora PDO has a cylindrical shape and a firm, supple texture.
When cut, the slices are compact and homogeneous. The colour is a uniform ruby red with well-distributed grains of fat. The aroma is delicate and characteristic.
The Italian Salami is distinguished by its particular sweetness and delicate taste, with no trace of sourness. It is a small-grained salami with a short curing period, lasting a minimum of 10 days, for practical and immediate consumption.
To recognise Salamini Italiani alla Cacciatora PDO, the label should be carefully checked for three distinctive elements: the yellow and red community PDO label, the words Cacciatore – Salamini Italiani alla Cacciatora and, possibly, the green Consortium logo.
Salamini Italiani alla Cacciatora has been obtained community PDO recognition with a European Commission Regulation. In addition, since 2003, the product has enjoyed the benefit of protection, promotion and enhancement activities organised by a specially formed consortium, the Cacciatore Consortium, providing additional assurance to consumers, who recognise its trademark on the product.
Salamini Italiani alla Cacciatora PDO is made with lean pork from the striated muscle of Italian pigs, hard fat, salt, pepper and garlic.
The production involves the following steps: preparation of the meat components, grinding and kneading; stuffing, drying and curing.
The raw material used for Cacciatore comes from the same pigs that are used for the production of most of Italian PDO cold cuts.
The start of the curing process
Cured Salamini Italiani alla Cacciatora
"The Local Area"
The processing of the Salamino Italiano alla Cacciatora PDO, commonly known as Cacciatore salami, takes place within the area specified by the production rules, which includes the following regions: Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise.
The meat comes from Po Valley heavy pigs. These are born, raised and processed exclusively in the area specified by the regulations and are subject to precise breeding and feeding rules.
Only premium cuts from these pigs are used: striated muscle parts and highest quality fat, which give the Salamini Italiani alla CacciatoraPDO its typical sweet taste.
The product requirements rely heavily on the environmental conditions and the natural and human factors that have given it its characteristic qualities over the centuries.
Curator—Consorzio Cacciatore DOP