Salamini italiani alla cacciatora

Salamini italiani alla cacciatora is a small dry pork salami produced and packaged within eleven named regions of central and northern Italy, from pigs also originating in that same area. The finished product is cylindrical, with a diameter of not more than 60 mm, a length of not more than 200 mm, and a weight of not more than 350 g. Mechanically separated meat is expressly prohibited.

About this designation

Registered as a PDO on 8 September 2001 under file number PDO-IT-1301, Salamini italiani alla cacciatora is produced within the entire territory of eleven Italian regions: Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio, and Molise. The pigs from which the raw material is drawn must also originate within this same geographical area. The specification requires that the salami be made from lean meat from striated muscle of pig carcases and hard pig fat, with salt, pepper pieces and/or ground pepper, and garlic as mandatory ingredients. Mechanically separated meat may not be used. Permitted optional additions include wine, sugar and/or dextrose and/or fructose, fermentation starter cultures, ascorbic acid and its sodium salt, sodium and/or potassium nitrate up to a maximum of 195 ppm, and sodium and/or potassium nitrite up to a maximum of 95 ppm. All production steps — preparing the raw materials, mincing, kneading, filling the casings, drying, and maturing — must take place within the defined geographical area, as must packaging. At release for consumption, the product must meet specified chemical thresholds: minimum total protein of 20%, collagen/protein ratio of maximum 0.15, water/protein ratio of maximum 2.30, fat/protein ratio of maximum 2.00, and pH of at least 5.3. The designation is held by the Consorzio Cacciatore Italiano. Labelling must carry the name 'Salamini italiani alla cacciatora' followed immediately by the words 'Denominazione di origine protetta'.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 8 September 2001 under file number PDO-IT-1301, eAmbrosia identifier EUGI00000013358.
• The specification expressly prohibits the use of mechanically separated meat.
• The finished salami must not exceed 60 mm in diameter, 200 mm in length, or 350 g in weight.
• Both production and the origin of the pigs are confined to the same eleven named Italian regions.

Tasting notes

Small "hunter's" salamis (about 80g each), portion-sized for trail consumption. Pure pork, garlic and pepper, balanced spicing without strong regional accent; firm dry texture.

HoReCa use

Whole salamino as charcuterie board centrepiece (cut tableside); sliced for panini and aperitivo; popular for picnic and outdoor catering.

Packaging

• single-piece-80g
• twin-pack-160g
• multipack-vacuum-400g
• deli-bulk-2-3kg