Salsicciotto Frentano
Frentano Sausage
The hill country along the Sangro from Lanciano through Casoli to Montenerodomo has cured pork for a long time, and the salsicciotto is named in the Antichi Capitoli della città di Lanciano of 1592, common enough by then that a market price had to be fixed for it. The 18th-century accounts of the convent of Santa Chiara in Lanciano record it again, as payment to the lawyer who settled the nuns' disputes.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
the upper and middle Sangro and Aventino valleys, east of the Maiella