Everything You Should Know about Salamini Italiani alla Cacciatora

Salamini Italiani alla Cacciatora is an Italian hunter’s sausage, also known as a short salami. The sausages are small and cured with lean pork, salt, pepper, garlic, and pork fat. These are special sausages because only a few breeds can be used to prepare them. Landrace, Duroc, and Italian Large White are used to create traditional Salamini Italiani alla Cacciatora.

Hunter’s sausages are not native to Italy. There are other varieties of hunter’s sausages in Germany and Poland. Hunter’s sausages in Germany are called Jadgwurst, and Mysliwska in Poland. Although these sausages have similar names, they are different in texture and taste.

What Does Salamini Italiani alla Cacciatora Mean?

‘alla Cacciatora’ translates to ‘hunter-style.’ Since the sausages are small in size, they are easy to carry around, which makes them the go-to food for hunters. When hunters travel far for long hunts, they usually carry food that does not rot easily or spoils other foods. These small sausages were perfect for the trips, and that’s why they’ve been in practice for centuries.

Salamini Italiani alla Cacciatora is traditionally served with marinated vegetables, cold cuts, and cheeses. These sausages are best enjoyed when sliced thinly for a quick meal. Since the sausages are not reserved for hunting trips only, you can enjoy them with cold soups and salads too.

History of Salamini

Salamini Italiani alla Cacciatora has been around for centuries, and the production method hasn’t changed much. The evolution of Salamini goes hand in hand with the development of rural culture in Italy.

As the traditions established with time, so did the taste and production process of hunter’s sausage. Not all production methods survived the test of time, but the one that’s still used today comes from the culinary culture of Lombardy.

What Does Salamini Italiani alla Cacciatora Look Like?

Salamini Italiani alla Cacciatora has a typical cylindrical shape with a firm texture. When you slice into the sausage, you’ll be welcomed by the pleasant sight of red ruby-colored meat mixed well with grains of fat. The slices are homogenous, and the aroma is pleasant. The flavor of Cacciatora sausage lacks sourness, making it a delicate and sweet version of Italian Salami.

How to Recognize Salamini Italiani alla Cacciatora

Salamini Italiani alla Cacciatora can only be produced using specific breeds, which is why you must check the label before buying it. Make sure it’s Salamini Italiani alla Cacciatora PDO with three distinctive elements that determine whether or not it’s genuine. Be sure to read our post to learn more about all the Italian food certifications.

The three elements to recognize Salamini sausage are the PDO label (red and yellow), the green Consortium logo, and the words ‘Cacciatora – Salamini Italiani alla Cacciatora’ written on the packaging. Anything else you find claiming to be this product is not trademarked.

Cacciatora sausage got its community PDO status in 2003 when the European Commission Regulation recognized the product. Cacciatore Consortium has been responsible for protecting the brand and product, promoting it throughout the world, and organizing activities around it. Unless the product has the trademark of the consortium, it’s not the traditionally produced Salamini Italiani alla Cacciatora.

What Is Salamini Italiani alla Cacciatora Made Of?

Lean pork is used to make Salamini Italiani alla Cacciatora PDO. The meat is cut from the striated muscle of approved pig breeds and mixed with hard fat, garlic, salt, and pepper. As with most sausage preparations, grinding of the meat and kneading of the spices are involved. Once the material is ready, it’s stuffed into prepared casings, dried under ideal conditions, and cured until ready to serve.

Where Is the Salamini Processed?

Salamini Italiani alla Cacciatora PDO is processed in specific regions to follow the production rules. Heavy pigs’ meat is used to prepare the Cacciatora sausage under the provided regulations. The pigs are bred and fed according to the predetermined rules that ensure premium cuts. The heavy pigs are from Po Valley and have the highest quality of meat with its sweet taste.

Since the quality of the product relies on the environment, region, and human involvement, the following are the places that produce the best meat for Cacciatora salami:

• Lombardy
• Tuscany
• Friuli Venezia Giulia
• Lazio
• Umbria
• Molise
• Veneto
• Abruzzo
• Emilia Romagna
• Marche
• Piedmont

Nutritional Aspects of Salamini Italiani alla Cacciatora PDO

Lean Pork, Leg (Ham), Shoulder, Loin	700g
Pork Belly, Jowls, Back Fat	300g
Salt	28g
Cure #2	2.5g
Pepper	1g
Minced Garlic	7g
Dextrose	3g
Red Wine	15ml
Sugar	3g
T-SPX Culture	0.12g

Episode #27 – Italian Sausages with Italian Grandmother Nonna Paolone and Nonno Jerry Paolone

These sausages can be either cured in your Cantina or frozen. If you are like us, living in Southern California, where we do not have cantinas, you can see Nonno’s Sausage Maker Curing Cabinet. Nonno loves making sausages, and he is always so proud to share them with his family and friends. Watch to get the step-by-step instructions.

Summary

Salamini Italiani alla Cacciatora PDO is one of the best Italian sausages produced under strict conditions. The sausage is packed with nutritional value and taste that make you forget about other types of Italian sausages.

It’s also called Cacciatore sausage, and you can use it in your recipes to improve the taste of your food. They are available in ready-to-eat slices, so all you have to do is add them to your food and enjoy it!

Salamini – Frequently Asked Questions (FAQs)

What Is Salamini Sausage?

Salamini sausage is traditionally known as Salamini Italiani alla Cacciatora PDO. It’s more commonly called Cacciatore sausage or hunter’s sausage.

What Is Cacciatore Sausage Made Of?

Lean pork, hard fat, garlic, salt, and pepper are the most common ingredients in Salamini Italiani alla Cacciatora PDO. The pork used for making Cacciatore sausages comes from Landrace, Duroc, and Italian Large White breeds.

What’s the Difference between Salami and Cacciatore?

Cacciatore is an Italian word that means ‘hunter.’ Cacciatore sausage is a simple salami that’s tied to a particular Italian region for production and processing. Salami, on the other hand, can be prepared using pork from any region.

Can You Eat Cacciatore Sausage Raw?

The sausage is cured for a month or two in a cold environment before it can be consumed. There’s no rule on how to eat Salamini Italiani alla Cacciatora PDO. You can eat it raw or cooked.

How to Make Country Sausage into Italian Sausage?

You can use Italian sausage seasoning to turn country sausage into Italian sausage. The seasoning is the main difference that makes Italian sausages unique.

How Do You Eat Cacciatore?

Cacciatore can be a bit tough compared to other Italian sausages, so you can eat it with good bread and sharp Provolone. The meat can also be used to prepare a delicious sandwich.

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