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Italian Salami
Friuli - Venezia Giulia
 


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Typical salami from Friuli-Venezia Giulia include:

Cacciatorini DOP - Small Seasoned Sausages

Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time. Moreover, the name of this sausage derives exactly from a widespread rural use of hunters who used to bring short sausages with them in their excursions because, considering their reduced size, they could place them easily in their sacks 

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.

This type of salami is called "alla cacciatora" because it became a favorite food among hunters. Its small size made it ideal for carrying in knapsacks and for easy consumption whenever hunger kicked in.

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.
Bresaola di Cervo
Venison
 Intensely red Bresaola, firm and slightly sweet.
Marcundela
Pork
 Sausage made from the innards, spleen, and fat of the pig; sliced and fried in butter, it is served alongside pasta or frittatas.
Musetto
Pork
 Sausage reminiscent of Cotechino, made from lean and fatty pork meat and usually boiled and eaten with brovade.
Pettucce
Pork
 Meatballs from the Alta Carnia, macerated with juniper and other mountain herbs, rolled in cornmeal, smoked, and aged.
Prosciutto Cotto nel Pane
Pork
 Gorizia's ham is wrapped in bread dough and baked until the crust is golden and crisp, then eaten warm or hot, with grated horseradish at Easter.
Prosciutto di San Daniele
Pork
 The rosy and sweet ham of San Daniele is aged from 15 to 18 months; it is sweeter than the ham from Parma, and is easily recognizable since it is worked with the hoof still attached.
Prosciutto di Sauris
Pork
 Smoked ham from the village of Sauris in the Alta Carnia, produced at an altitude of 4,000 feet; aged from 12 to 18 months. The village, where German is spoken, located in the Carnia, can be reached going up the narrow valley of Lumini. It is known among gourmets for its prosciutto di Sauris, a rare smoked ham.

Most of the Friuli salami on this page are for sale at: www.friuli-doc.com (due to FDA regulations they do NOT ship to the USA).


© 1997-2010 Enrico Massetti
TangoItalia - Food, Wine, Travel, and... tango in Italy.