It is a typical Italian salami commonly known as “Cacciatore” (hunter) and its tradition derives from the belief that a hunter’s meal had to be rich in proteins and easy to carry in the saddlebags.
Its history is related to the culinary culture of the northern and central regions of Italy, and it is produced with pork meat deriving from animals born and bred in this area.
Its characteristics are: small in size, tender with a sweet flavor, but tasty and rich in proteins.
When sliced it is compact and homogenous, ruby in colour, with fat and lean parts closely bound together.
It has a delicate and distinctive aroma and slightly spicy and fragrant taste.