This noble cured meat is made with the most prized cut of pork, the thigh, and was even mentioned in a letter signed by Giuseppe Garibaldi himself. A few years earlier, Oreste Marcoaldi, an intellectual from the Marche, wrote, “The salame is a specialty of Fabriano, like mortadella in Bologna and zampone in Modena.”
To make the salame, the pork fat is cut into cubes then salted carefully. The lean meat is ground very finely then everything is mixed together by hand and seasoned with salt and pepper. The pig’s large intestine is washed and dipped in wine, then stuffed with the meat and tied with string. Hung in pairs, the salames are left to dry for a few days over a fire, though they are not smoked.
Production period is from late September to early May and a minimum aging period of 60 days.
The Presidium has focused on the issue of raw materials: The best salame has always been made with meat from heavy, locally farmed pigs. The member producers, joined in a consortium, still guarantee an excellent product because they continue to raise their own pigs.