Cacciatori, Cacciatorini

Every Italian loves freshly cut salami and cacciatore, weighing about 200 g (7 oz), or smaller cacciatorini, about 85g (3 oz), are the ideal salamis for picnics. Traditionally these come from Piedmont and Lombardy and are made from coarsely minced pure pork and cured for at least 3 months. Their name means ‘hunter’, as the salami was a traditional and handy breakfast for those in the field.