Salame Sant'Angelo

Salame S. Angelo is a dry-cured encased sausage produced exclusively from pigmeat within the municipality of Sant'Angelo di Brolo, Messina, Sicily. The meat must be cut using the tip of a knife or a specific dicing machine, and the proportion of fat to meat must not exceed 20 per cent. The product is distinguished by an irregular cylindrical form with a characteristic mould dusting on the outer casing.

About this designation

Registered as a PGI on 17 December 2003 under file number PGI-IT-0332 (eAmbrosia identifier EUGI00000013703), Salame S. Angelo is protected under the name 'Salame S. Angelo' as it appears in the EU register. The entire production and seasoning process must take place within the municipality of Sant'Angelo di Brolo. Raw material must come from pure or part-bred Large White, Landrace or Duroc pigs, or crosses between these breeds and local pig breeds, all of exclusively EU Member State origin and having reached a minimum live weight of 125 kg before slaughter. Meat must be delivered to production premises as whole half-carcases including the head; the use of frozen or deep-frozen meat is strictly prohibited. Refrigeration at a controlled temperature of 0° to +4° is authorised for no more than six days from the date of slaughter inclusive. The use of sow or boar meat is strictly prohibited, as is the use of lard at any stage of processing. Permitted cuts from the half-carcase include the thigh, loin, filet, shoulder, neck, and trimmed pancettone, all properly de-veined. The meat must be cut 'a punta di coltello' or by a specific dicing machine producing 12-millimetre-sized cubes. Permitted additives are sea salt, black semi-cracked pepper, and potassium nitrate. Casings are exclusively of pig origin. When released for consumption, the pH value must be between 5.1 and 6.2 and the AW value between 0.81 and 0.96. Each product must bear the name 'Salame S. Angelo', the designation 'Indicazione Geografica Protetta' and/or the acronym IGP, the PGI logo, and an individual identification code. The responsible consortium is the Consorzio tutela salame S. Angelo, based in Sant'Angelo di Brolo.

Source: The register document this entry was written from · retrieved August 28, 2026

Distinctive facts

• Registered as a PGI on 17 December 2003 under file number PGI-IT-0332, eAmbrosia identifier EUGI00000013703.
• The use of frozen or deep-frozen meat is strictly prohibited; refrigeration at 0° to +4° is permitted for no more than six days from slaughter.
• The proportion of fat to meat must be no more than 100/20; the use of lard is strictly prohibited at the meat processing stage.
• Each product must carry an individual numerical identification code in addition to the PGI name, logo, and designation on the label.

Tasting notes

Sicilian salami from Sant'Angelo di Brolo (Messina province), characterized by hand-cut meat (not ground), aged in mountain conditions. Coarse rustic texture, robust pork flavor.

HoReCa use

Sliced for Sicilian antipasto; paired with Pecorino Siciliano and capers di Pantelleria.

Packaging

• whole-piece-vacuum-500g-1kg
• deli-sliced-vacuum-100g