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L'Aquila Salami
History
Coming from L'Aquila, today this salami is produced in the whole region. Until the end of the 1950s, most of the foodstuff processing was carried out within the holdings producing the raw materials or it was even based on homemade products. Food industries as we know them today were only a few, although in a short time their number, or better the quantities they produced, got the whiphand on handmade production. However, the latter has survived, often with the same production methods handed down from generation to generation. The taste of the classical homemade L'Aquila salami is unlikely to be equaled by mass production.
Current Production Area in the Park: In the whole Park area, in Abruzzi.
Description
A traditional product of Regione Abruzzo, it has an irregular, flattened, and slightly bent shape. It is prepared with thin and fat pork meat minced with a medium grain, mixed together with salt, pepper, and other natural aromas. After being packed and tied, the salami are pressed between two wooden boards or two nets for a period of 4-5 days, and they mature for a minimum period of one month.
Product Availability: The meat is mainly processed in autumn, characterized by lower temperatures, more favorable to the processing of the product in the following stages, but the product is for sale all year round.
(photo by Archivio Ente Parco)
