The main characteristics of the Salamini Italiani alla Cacciatora PDO are tied to its Protected Designation of Origin certification: it is produced using only Italian raw ingredients and in full compliance with the traditional recipe that dates back to the time when hunters carried this salami with them in their saddle bags during their hunts. Only high-quality cuts of pork, salt, pepper and a traditional pinch of garlic are used as the ingredients; strong spices are never used.
When the product has been cured for at least 10 days, it must have a well-defined taste and chemical-physical properties: a small size (usually ranging from around 200 g up to a maximum of 350 g), a slightly curved shape and firm, non-elastic consistency.
When cut, the slice will be firm and homogeneous, with a uniform ruby red colour, well-distributed grains of fat and a subtle, delicate flavour that is never acidic.