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[Cacciatorini DOP] Guanciale Amatriciano [Pork Salami] Pork Salami
The cheek of the pig with special care is detached from the head starting from the throat, trim until you get a classic triangular shape. It is at this point put in salt for 4 or 5 days, depending on weather conditions.
Abruzzo Salami
Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time. Moreover, the name of this sausage derives exactly from a widespread rural use of hunters who used to bring short sausages with them in their excursions because, considering their reduced size, they could place them easily in their sacks.