Salamini italiani alla cacciatora DOP
Hunter's salamini
Small salami sized to be carried in a hunter's pocket, which is where the name comes from. The zone is unusually wide: pigs may be raised across eleven Italian regions, from Friuli down to Molise.
Designation
- Certification
- DOP
- Category
- Meat products (cooked, salted, smoked)
- Registered
- 2001 (Reg. CE n. 1778 del 07.09.01)
Where it is made
Pigs from eleven regions: Friuli-Venezia Giulia, Veneto, Lombardia, Piemonte, Emilia-Romagna, Umbria, Toscana, Marche, Abruzzo, Lazio and Molise.
How it is made
Pigs born, raised, slaughtered and butchered in Friuli-Venezia Giulia, Veneto, Lombardia, Piemonte, Emilia-Romagna, Umbria, Toscana, Marche, Abruzzo, Lazio or Molise, from Large White, Landrace and Duroc stock as improved by the Italian herd book.