The Italian salami chasseur become part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released on September 8, 2001.
Being a product PDO certification requires that the entire production process must be carried out in the regions: Abruzzo, Emilia Romagna, Friuli Venezia Giulia, Lazio, Lombardy, Marche, Piedmont, Tuscany, Umbria, Molise and Veneto.
The Italian salami chasseur PDO are a great product to be enjoyed during the meal for a quick snack or a drink with friends. Small, very soft and sweet taste and flavor, respect the modern nutritional needs. The Italian salami chasseur PDO represent a small reserve of taste combining tradition and warranties typical of a PDO product practicality and ease of use.
The hunters of the north-central Italy were brought in the bag during their excursions this handy and tasty snack, nutritious and rich in proteins.
The “Hunter” is made in a cylindrical shape, and firm, not elastic. When cut, the slices are compact and homogenous. The color is ruby ​​with uniform grains of fat well distributed, the scent is delicate and characteristic.
It is characterized by the particular sweetness of taste, the absence of acids or related to spice flavors and the softness of chewing. Its curing is short, but at least 10 days, to allow for an immediate consumption.
The Italian salami chasseur PDO are obtained only from the best Italian pigs, the same used for Ham PDO Parma and San Daniele. It is typical of heavy pigs Po: born, raised and processed only in the designated area in the specification, must comply with specific rules for breeding and feeding.
These pigs are used only cuts the noblest: parts of the striated muscle and fat of the highest quality, which give the Italian salami chasseur PDO the typical sweet taste.
Today, as in the past, the processing of the product requires a great experience. The production of Italian salami chasseur PDO begins with careful selection of meats, which are carefully ground, mixed and flavored with spices. Then follows the bagging, tying in the typical strings and seasoning.


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