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Meat from Italy
Salamini italiani alla cacciatora are small salami of minced Italian heavy-pig lean and hard fat, seasoned with salt, pepper and garlic. They are stuffed into casings no wider than 75 mm, dried warm and then matured for at least ten days. The finished salami are no more than 60 mm wide and 350 g in weight. Made in 6 steps over 10 days. The longest step, mature in ventilated rooms, takes at least 10 days (Consorzio Cacciatore Italiano 2019) and runs at 10–15 °C (Consorzio Cacciatore Italiano 2019). Lactic acid bacteria and Latilactobacillus sakei do most of the fermenting.
| Main step | at least 10 daysSet[disc-2023] | Mature in ventilated rooms |
|---|---|---|
| Temperature | 10–15 °CSet[disc-2023] | Mature in ventilated rooms |
| Acidity | pH at least 5.3Set[disc-2023] | Mature in ventilated rooms |
| Lean pork from striated muscle (shoulder, loin) · From Italian heavy pigs of at least 160 kg (plus or minus 10 %) and at least nine months old; mechanically separated meat is not allowed[disc-2023][arsial] | |
| Hard pork fat (back fat and other firm subcutaneous fat)[disc-2023][arsial] | |
| To taste | Salt, pepper in pieces or ground, and garlic[disc-2023] |
| Optional wine, sugar, dextrose or fructose, and starter cultures[disc-2023] | |
| At most 195 ppm nitrate and 95 ppm nitrite (sodium or potassium salts) | Optional nitrate and nitrite, plus ascorbic acid or sodium ascorbate · Specification limits. A 2023 amendment request lowers the nitrate cap to 150 ppm, and EU additive law has set lower caps since 9 October 2025 (see safety)[disc-2023] |
| Starter | spontaneous or added starter cultures; techniques for accelerated fermentation are not allowed |
Total time across the recorded steps: 10 days
What changes: Starting material: lean pork and hard fat, trimmed and chilled
Large pieces of connective tissue and soft fat are cut away. Output: trimmed, chilled lean and hard fat.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cacciatorini are small salami, sized for a hunter's bag at no more than 60 mm wide and 350 g, so the specification asks for only ten days of maturing, drying included. Accelerated fermentation is not allowed, and the finished pH must stay at 5.3 or above, so the salami tastes sweet, not sour.
Salamini are eaten raw, so their safety rests on salt, nitrite or nitrate, competition from lactic bacteria and drying. EU rules treat a ready-to-eat food as unable to support Listeria when its pH is 4.4 or less, its water activity 0.92 or less, or both pH 5.0 or less and water activity 0.94 or less. The specification keeps pH at 5.3 or above, so drying has to do this work. Since 9 October 2025 EU law caps added nitrite in non-heat-treated meat products at 80 mg/kg and added nitrate at 90 mg/kg, lower than the specification's older limits.
Hazards the sources name: Listeria monocytogenes (fermented sausages had one of the highest rates at retail in the EU, 3.1 %); Salmonella; Clostridium botulinum (held back by nitrite).
Every number is labelled with how it is known. How this atlas is made
The name comes from the small ration hunters carried in their bags. Oral tradition dates the salami to the Lombard invasions of northern Italy. Production spread from the Lombard hills to the rest of the north and centre. The name was protected in Italy's bilateral agreements with France, Germany, Spain and Austria, and registered as a DOP on 7 September 2001.
