Small and tasty. Salamini Italiani alla Cacciatora DOP are among Italy's best known products in the world. It seems that already the Etruscans used to savour a primordial salami that they made with wild boar and pork during hunting parties. It thus became the hunters' sandwich filler: it was easy to carry and high in protein, and could be eaten quickly during breaks in the woods and clearings. Hence the name of the salami: ""Cacciatore"". The art of making cured meats was later passed on to the Romans, who spread it throughout the peninsula and it became common in the peasant households of central northern Italy, who made them for family use, but also to give as gifts to the nobles and to pay some rent. It has been spread over 12 regions, including Piedmont where it has found skilful hands and, above all, top-quality pigs. Ruby red in colour and with an even distribution of fat grains, this small sausage weighing no more than three to four hectograms is unmistakable for its intense aroma, soft texture and persistent taste obtained thanks to the use of spices. It is made with lean meat and using techniques that may vary slightly depending on the village. After a short maturing period of only 10 days, it can be eaten. On the market, it often comes packaged in mouth-watering ""necklaces"" and on Piedmontese tables it is served sliced as part of hors d'oeuvres or even during appetising late-afternoon snacks, the so called ""merende sinoire"", the Langhe Monferrato Roero-style happy hour.
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