Northern Italy's households, and especially Piedmont's, have a long tradition in the production of "salame" which has traditionally been prepared in two shapes, the "cacciatore" and the "salamino". The cacciatore, literally the "hunter's salami" weights about 180 gr.: it is called so because it can fit into a hunter's pocket: easy to cut with a pocket knife and eat, while looking for game. The salamino, also called household salame, has the same shape as the cacciatore, but its twice as big: it weights about 350 gr.
Salame was traditionally made from raw meat of pork: pork born, fed, raised and slaughtered in the farm: it was cheaper to do it that way, and the quality of the product was guaranteed by the feedstock used to raise the animals. The resulting salame contained no artificial preservatives: only salt, pepper and spices: the meat was coarsely ground, and then carefully stuffed in natural bowel skin. Stuffing it right was important: any air pocket would quickly spoil the salame. The cacciatore and the salamino where then hung in the household cellar to dry and age: the cacciatore for a minimum of two weeks, the salamino for at least two months. Once aged to taste, the salame would be preserved, some say for up to ten years, wrapped in paper and kept in a cool place (generally the same cellar it was hung on to dry).
The salame, when not wrapped in vacuumed plastic bags, has no expiry date: to preserve it as dry to taste as possible, and for up to six months, just wrap it in paper and keep it in a fridge or in a cold room (such as a wine cellar).
The salame you can buy now from Delizie Del Roero is made according to the same ancient rules of artisanship: it is made with the same care, with the same procedures, with the same quality meat; with a few exceptions:
The pork meat used for our products does not come from a single farm, but better still, it is DOP certified. This denomination (Protected Denomination of Origin) specifically certifies, and ensures, that the meat of our salami is from pigs born, fed, raised and slaughtered in Northern Italy. This is the same denomination which guarantees the origin of the world most famous "prosciutto": the "Parma Ham". Northern Italian Pork denominated pigs are raised according to specific and stringent rules and procedures, and are fed with fodder of specified quality, and composition. Conformance of this product to rules and regulation established under the DOP denomination are enforced by more than 4,000 un-announced audits every year. For more information on DOP products, please go to:
The salame contains only pork meat (shoulder, and loin of pork), at most 15% of pork fat (bacon, and lard), the minimum quantities of preservatives (salts), required by law, no gluten, no powder of milk nor milk derivatives (milk and milk derivatives are used in most mass produced salami), and it is not allergenic.
The salame comes in different flavours:
- Truffles,
- Barolo,
- Garlic,
- Nuts,
- Fennel.
In addition to the traditional salame, we offer a few additional products, less known maybe outside of Northern Italy, but well appreciated by foreign visitors, especially when consumed as cold cuts at breakfast.
These are:
- Salame Cotto (Cooked Salami)
- Pancetta (Bacon)
- Lardo (Lard)
- Lonza alle erbe (Loin of pork)
