Vinum
dal April 25, 2024 al May 05, 2024
Abruzzo salami: Wine route, Wineries map
Abruzzo salami
Abruzzo salami is made all over regional territory: it is raw, medium-grain charcuterie made from fresh pork, left to hang for one or two days at low temperature and then meticulously skinned, boned and cleaned of the main connective tissue (tendons and aponeurosis) and the low-melting soft fats. The cuts of pork generally used are the shoulder, the belly, trimmings from hams and loin, in variable proportions (usually: 70% lean cuts and 30% of belly and/or ground meat).
Important references to this particular type of sausage can be found in the Ancient Chapters of the Town of Lanciano (1592), kept in the town’s historical archives. Countless clauses regulated the quality and weight of the meat, but also guaranteed daily supply, suggesting the existence of several “buccieri” (butchers) and “pizzicaroli” (grocers).
Producers of Abruzzo salami
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