Italian Salami
Piedmont - Piedmont

Typical salami from Piedmont 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.

Bale d'Aso	Pork	Delicate boiling sausage.
Bisecon	Pork	A cross between head cheese and sausage.
Bresaola dell'Ossola	Veal	Bresaola flavored with white wine, cinnamon, cloves, thyme, rosemary, bay leaves, and sugar. The "bresaola" of Val d’Ossola is an ancient local tradition (in the area it is called "carne salata" - "salted meat"): it is usually obtained from two cuts of beef: the cut of rump and the eye of round.
Cacciatorino	Pork	The Little Hunter's Sausage; small salami created for hunters who needed a quick energy fix on the hunt.
Carne di Melezet	Veal	Salted chunks of meat; conserved for months in a savory brine.
Filetto Baciato	Pork	"The Kissed Filet," a soft salami wrapped around a cured pork filet.
Lardo di Cavour	Pork	Subtle lard, especially delicious when perfumed with rosemary.
Marzapane	Pork	Oddly named garlic- and wine-laced blood sausage made near Novara.
Mortadella di Fegato or Mortadella d'Orta or Fidighin	Pork and beef	Sausage featuring pork liver, beef or pork, and white wine or reduced Barbera wine; smoked or unsmoked, meant for boiling. The fidighina or liver Mortadella, is a really tasty salami made of pigs liver with other parts of the swine, beef and dressings made in a shape of a doughnut. It is cooked in a pan for a couple of hours and then served on a soft Polenta layer which has to be entirely tasted with a good local wine.
Prosciutto di Ossola	Pork	Salted ham flavored with aromatic herbs.
Prosciutto di Val Vigezzo	Pork	Ham aged 40 days, smoked over juniper wood. The processing is original of the town of Trontano, near Domodossola, but today this kind of ham is produced only in Val Vigezzo.
Salame della Duja	Pork	The production of "salam d'la duja," a pure pork sausage preserved in fat, is limited principally to parts of Piedmont, though it also includes the area of Lomellina in Lombardy. The Piedmontese provinces involved are those of Novara and Vercelli: these areas are damp because of the presence of numerous waterways and rice fields and thus do not constitute a favorable environment for the traditional methods of curing meat, which require dry conditions. The type of sausage produced here is first cured for a brief period and then left to mature in a "duja," a special container which was originally in terracotta, though nowadays it is often made from materials such as steel. The sausage is placed in the "duja" and covered with a layer of melted leaf lard which, when solidified, allows it to mature without becoming hard. The best "salame della duja" is made with pure pork from pigs that have been fed primarily on cereals. The best cuts are the shoulder, the leg, the loin, the neck and the belly. The meat is ground relatively coarsely and seasoned with salt, pepper, garlic and red wine (sometimes also with cinnamon and nutmeg). It is then packed into skins to form a sausage, whose weight decreases as it is cured. Curing takes about 5 weeks, and then the "salame" is immersed in lard in the "duja" for a period of up to a year or even more.
Salsiccia Cruda di Bra	Veal	Spiced sausage, eaten raw, sauteed, or grilled.
Salame d'Asino	Donkey	Donkey meat salami.

The Piedmont salami on this page are for sale at: not available (due to FDA regulations they do NOT ship to the USA).

Italian Salami Piedmont - Piedmont

Cacciatorini DOP - Small Seasoned Sausages

Italian Salami
Piedmont - Piedmont