Salami is arguably the oldest of cold meats, having been enjoyed by Italians since Roman times. Salami is a versatile product used in many dishes and is an integral part of Italian culinary tradition.
Created when both lean and fatty cuts of pork are cured together in one piece, the mixed cuts are then seasoned with salt, pepper, garlic and sometimes white or red wine to make the delicious and unique product we know today. Carefully produced, once in their casing the curing process begins and can take between 15 and 90 days depending on the size of the product.
The main salamis are Protected Designation of Origin (PDO) products, meaning they are produced to exacting standards and precise recipes. They are predominantly found in the north of Italy, with the most widely available being Milan, Ungherese, Felino and Cacciatore salamis.
Salami Milano has a mild and well-balanced flavour, and is seasoned with salt, pepper and garlic according to the traditional Lombardy recipe. Its appetising flavour is followed by a sweet aftertaste.
With a calibrated diameter of 9.5cm, it has an artificial, slightly floury, netted casing.
Salami Toscano is mainly seasoned with pepper and garlic and has a sweet taste that is extremely flavoursome.
With a calibrated diameter of 105cm, the casing is artificial and slightly floury.
