Food Anthropology traces the origin of Salamini Italiani Alla Cacciatora to Mesopotamia around 3,000 BC. The first to produce this salami in Italy were the Etruscans, skilled hunters who loved to taste wild boar and pork meat in the form of salted meat, that is, primitive processed meat. The small salami accompanied by the bread was a food that the hunter took with him during the hunt. The Etruscans later handed over their skills to the Romans living on the peninsula. And then it began to be produced in the homes of peasants in north-central Italy.

Production area of ​​Salamini Italiani Alla Cacciatora PDO covers all regions of Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise regions. Pigs used in production must be born, raised and slaughtered on the territory of all counted regions. They must be born in Italy in the geographical area provided by the relevant supervisory authority and raised in accordance with strict rules (for example, feeding pigs providing only certain foods such as cereals and whey). Only the noblest cuts such as shoulders are selected from their meat; they are ground, kneaded and flavored with spices before being filled with spices and tied into typical strings. This process requires a lot of experience and is the only process that truly guarantees the delicate scent, characteristic ruby ​​color and sweet taste typical of this salami. Salamini Italiani Alla Cacciatora; It can be sold in bulk, in vacuum or modified atmosphere packages, whole, cut or sliced.