Extended area of production
Typical production area:
All the territory of the Mountain Community of the Reggiano Apennines
Bonini s.n.c. - Via Campanile 4/1 - Location Sarzano di Casina
Boni Dante and Figli - Croce - 42035 Castelnovo ne' Monti
Salumificio MAER of Giuducci Pietrino William and C. - Via Fiume n 8 - 42010 Toano
Zanelli Fabrizio - Via F.lli Kennedy n 44 - Felina - 42035 Castelnovo ne' Monti.
Salami production has well rooted origins in the apennine territory. Swines were a resource and remarkable food for the population especially the ones in the hills.
Dishes and Ingredients Salami (maintaining ancients characteristics) has an oblong shape and weight which varies from 800 to 1,000 gr. Production is yearly, with particular intensity in winter and spring. Meat is 100% from heavy swines (160 kg and over) and is finely ground and mixed with the fat reduced in small cubes.
Pickling is then added to the mixture; after having obtained the homogenization of the product it is wrapped in swine intestines. The latter is prepared beforehand: for at least two days it is kept in a solution of water, wine vinegar and natural aromas. Afterwards it is tied with twine. The salami is put to dry at room temperature until all the excess humidity has been expelled. Aging takes place in dark and dry rooms, for 60 to 90 days.
Last update: March 8, 2021