The Cacciatori and other takeaway salamis are the salami that the hunters carried with them in their saddlebags during their hunting trips; small, energetic and delicious were never forgotten at home! Naturally, their name comes from hunters.
Take-away salami, casing covered with beautiful light moulds. The medium-grained slice boasts a nice red color, with fatty parts and crushed pepper. Already upon slicing the good, persistent and balanced aroma reveals the scents of maturation and spices that blend in a unique fragrance. The flavour is intense, with a beautiful, harmonious and sharp character. Typical grain. Definitely balanced taste.
Remove the molds, then remove the casing and consume cut into slices with a knife. Bring it to the table not completely sliced on a wooden board so that every single dinner guest can experience the joy of cutting a slice.
Pairing and Wines
Salami and Lambrusco? Of course yes, because the combination is perfect, but for those who love changing, experimenting and discovering, the Roero Rosso should be absolutely tried with its fruity, characteristic and at the same time subtle, velvety, dry and persistent flavour.
A delicious salami, suitable for "picotear" – as they would say in Spain - delicious for "spizzicare" (to nibble at) for mouth-watering appetizers. To be proposed with the Belle of Cerignola olives, with cubes of soft-ripened mountain cheeses and baguette round slices. Also to be enjoyed in an open-air snack with hard-boiled eggs and cherry tomatoes.