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Cacciatore of the Valle D'Aosta 400 g. |
| The small dimensions makes it suitable for a modern alimentation and consents us to always have a fresh product to consume in little time. It is served as hors d’oeuvre to complete rich carrés of cold cuts and cheese, accompanied generally by red wines. |
| Weight |
Availability |
Price |
| About 400 gr.
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Available
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9.79 Euro |
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Add to cart
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CULTURE AND HISTORY: The production of this salami started in the hill zones of the Lombard territory, from where it expanded to the neighbouring regions of the north Italy. The small dimensions makes it suitable for a modern alimentation and consents us to always have a fresh product to consume in little time. It is served as hors d’oeuvre to complete rich carrés of cold cuts and cheese, accompanied generally by red wines.
The barbaric populations, during their migrations, used long conservation food, mostly pork meat products. The name of the ‘cacciatorino’ derives from a habit that hunters had to bring pieces of it along, in their trips, being for its small dimensions who allowed the hunter to keep it in the pannier. It is this specific use that motivated the small dimension that characterises these salami and that contributed to render them famous to the large public.
DESCRIPTION: The raw material is made mainly of thin meats deriving from the streak musculature of the pork’s carcasses, pork fat, salt, pepper and garlic. Wine and sugar can be added, milk or products of milk factories. All the product is made into sausages in a natural/or not gut of a diameter not superior to 75 mm, eventually fasten in a string, not longer than 350 mm |
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