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Cacciatore and cacciatorini were the salami that the hunter used to bring with him, along with his bread, during his hunts, for an irreproachable "lunch". The right amount of fat, energy and noble proteins rich in branched-chain amino acids. Without forgetting that on a slice of rustic bread it used to be, and still it is, an unmatched delight.
The Cacciatore salami is produced with pork, salt, pepper, a delicate spicing and, traditionally, a pinch of garlic. At the end of maturation - slow and thorough - it is small in size, about 200-250 grams, with a slightly curved shape, the slice is firm and homogeneous. The colour is even ruby, with well distributed grains of fat. The characteristic aroma of matured salami, of mature meats, with a skilful balanced spicing.
Remove the moulds, then remove the casing and consume cut with a knife to obtain a bit thick slices. You can also bring it to the table on a wooden board with a knife, so that everyone can cut their own slice.