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A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat. It is seasoned with black pepper, garlic, spices, dry white wine, and packed into a small natural casing measuring approximately 4 to 8 inches in length (10 to 18 cm) and 1 inch (3 to 4 cm) in diameter. It is then dry aged for one month or longer. When served, it is sliced thin for use in sandwiches, as an appetizer with cheese, or as a topping for foods.
Dry sausages such as Italian Cacciatorini are commonly thought of as hunter style salami, since it is made as a small rustic salami to be carried in hunter's pockets and eaten as a lunch meal. This product may also be referred to as cacciatore (translated into hunterin Italian), cacciatoro, or salame milanese.
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Cacciatorini Salami term - Related Content |
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| Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes. ... |
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| A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy. Neapolitan Salami is made from ... |
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| An dry Italian sausage made in the traditional manner for this salami with an oblong and flattened shape. Schiacciata salami may be seasoned with sweet ingredients or spicy ... |
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| A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat. The salami is seasoned with garlic and pepper, moistened with white wine and ... |
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