| Cacciatorini DOP |
Pork 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. |
| Ciarimbolo or Buzzico or Ciambudeo |
Pork Salami |
Guts that accrue after making salami, sausages and cotechino, are turned, washed with water and vinegar, left to soak overnight and boiled with vinegar, bay leaf, a pinch of basil and a piece of orange peel. |
| Ciauscolo or Ciavuscolo |
Pork Salami |
A soft, spreadable pate'-like smoked pork
sausage, often spiked with garlic and vino cotto. |
| Coppa di Ascoli Piceno |
Pork Salami |
Boiled salami made from humble parts of the
pig, spiced with cinnamon and nutmeg, studded with pistachios. |
| Coppa di testa di Fabriano |
Pork Salami |
produced with meat residual bone from the back, head and hide. |
| Cotechino di San Leo |
Pork Salami |
Made according to a secret recipe, this
thick boiled sausage is generously seasoned with cloves, nutmeg,
cinnamon, and black pepper. |
| Cotechino di Fabriano |
Pork Salami |
The Cotechino (or Cotichino) of Fabriano is produced by muscle meat and pork rinds; is prepared with salt, pepper, garlic and nutmeg scents. |
| Campanaccio di Fabriano |
Pork Salami |
identifies the portion of the upper rear leg boned ham or pork. |
| Guanciotta o guanciale di Fabriano |
Pork Salami |
produced by the pig's cheek (rolled or not) seasoned with salt, ground pepper and garlic scent without other ingredients. |
| Lardo di Fabriano in tranci |
Pork Salami |
Back bacon in slices prepared with salt, pepper and herbs in the mountains, aged in marble tank for at least 12 months. |
| Lonza (capocollo) |
Pork Salami |
produced with the meat harvested from the top of the loin. |
| Lonzino di Fabriano |
Pork Salami |
produced with the meat harvested from the middle and bottom of the sirloin. |
| Lonzino "del padrone" di Fabriano |
Pork Salami |
identifies the middle and lower part of sacrum full of bacon and rind. |
| Mazzafegato |
Pork Salami |
Liver sausage; flavored with orange zest,
pine nuts, raisins, and sugar when sweet. A must on Carnevale tables. |
| Pancetta arrotolata di Fabriano |
Pork Salami |
produced with belly of pork rolled and seasoned with salt, pepper and garlic flavors without adding other ingredients. |
| Pancetta occhiata di Fabriano |
Pork Salami |
produced by the stomach of the pig Lombiña curled up on the pork and seasoned with salt, ground pepper and perfumes algia without other ingredients. |
| Pezza di prosciutto di Fabriano |
Pork Salami |
identifies the lower part of the ham bone including bacon and rind. |
| Prosciutto di Carpegna DOP |
Pork Salami |
Ham made in the town of Carpegna since the
days of ancient Rome; deep pink, with a delicate, sweet flavor, it is
salted and aged 14 months. |
| Prosciutto aromatizzato del Montefeltro |
Pork Salami |
The pork leg is put in pepper and massaged to facilitate the release of blood and water. Is then put back in salt for twenty to thirty days. |
| Prosciutto di Fabriano |
Pork Salami |
Ham made in the town of Fabriano dentifies the thigh or shoulder of the pig. |
| Salame del Montefeltro |
Pork Salami |
Salami made from the meat of black pigs,
spiced with whole black peppercorns. |
| Salame di Fabriano |
Pork Salami |
Salami featuring knife-cut (rather than
ground) pork; aged from 2 to 5 months. |
| Salame storico (o classico)di Fabriano |
Pork Salami |
Salami made with lean meat and choice of ham "Bow shoulder" at least 85% by weight
while the remainder is supplied by fat back diced. |
| Salame "Bastardo" di Fabriano |
Pork Salami |
Salami produced by whole ham and ground beef lard back into cubes. |
| Salsiccia classica di Fabriano |
Pork Salami |
Sausage produced with portions of shoulder meat, prociutto and bacon. |
| Salsiccia tradizionale di Fabriano |
Pork Salami |
Fabriano traditional sausage is made with chunks of beef shoulder and bacon. |
| Soppressata di Fabriano |
Pork Salami |
Salami made of finely ground lean meat and
strips of lard; dried over a fire 3 to 4 days. |
| Soppressata di fegato di Fabriano |
Pork Salami |
The Soppressato di fegato di Fabriano is produced
with portions of meat from the shoulder, cheek, liver and bacon. |
| Soppressata tradizionale di Fabriano |
Pork Salami |
The Soppressato tradizionale di Fabriano is made with chunks of meat shoulder, at least 55% by weight, the remainder is provided by lard and bacon. |
