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[Cacciatorini DOP] Lonza [Pork Salami] Pork Salami
Sausage from the shoulder and neck of the pig; spiced, salted, and hung to dry, aged for a minimum of 2 months. Called Capocollo elsewhere.
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.