Cacciatori Saouseusse - Valle d'Aosta
Typical mixed pork-beef sausages are obtained by the careful mixing of the raw products with the spiced wine, mountain herbs, lard, spices, natural aromas such as cinnamon, ground clove, nutmeg and garlic. The mixtures, which are finely ground, are soft and tasty.
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.
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.
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Last site update
05 September 2008
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