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Country Salami
History
The historical presence of the salami is witnessed by the local oral tradition and by the evidences found in the municipal archives.
Current Production Area in the Park: In the whole Park area, in Lazio.
Description
A traditional product of Regione Lazio, the salami is obtained from the lean parts of the side and shoulder, ham, and loin scraps. It is characterized by a cylindrical shape, a medium-big grain, and a dark red color with white spots. The weight goes from 200 and 500 g and the minimum maturation period goes from 21 days to 2 months. The sapid and harmonious taste is also due to quality of the meat, often coming from pigs bred in a semi-wild state in the forests of Laga Mountains.
Product Availability: It is produced in autumn and is ready after the maturation period.
(photo by PN Gran Sasso)
