The Cacciatorini they have an ancient history but a modern spirit: an ante litteram snack, once prepared by peasants and consumed as a snack during hunting trips (this explains the origin of the name); today produced by the major companies in the sector, which are part of the consortium for the protection of DOP.

The "hunter" has therefore adapted to our days: like all local cured meats, in recent years he has "lost weight", losing fat in favor of protein. So much so that, as the consortium points out, it is also suitable for a sportsman's diet, to recover after training or as a nutritious second dish.

And the taste?
Even if it has lost some of its craftsmanship, the hunter has not changed the recipe, which has remained the traditional one. With slight variations in the spiciness from one region to another: from those of the north of which it originates and where the taste is more delicate, to those of the center-south such as Lazio and Abruzzo, which love less subtle flavors.

The meats, the spiciness and the seasoning
According to the disciplinary of the DOP, to which the 25 major manufacturing companies belong, only they are allowed to prepare it selected cuts of 100% Italian pigs, the same ones used for PDO hams such as Parma. The minced and kneaded meats are seasoned with salt and spices, stuffed into a thin casing and tied in strings for the seasoning, which does not exceed 25 days because the salami must remain soft; the shape is slightly curved, the color is ruby ​​red, the grind is not too coarse, the perfume is delicate.

In combination with …
Natural, with a piece of bread, the salami never disappoints; for the sweet tooth with focaccia or fried dumplings. The sweet taste, without acid notes, makes it a delicious snack but also as an appetizer or aperitif it is a classic, combined with cheeses, pickles or fruit. Alternatively, it can enrich salads, for example with lentils, rocket, olives and tomatoes; of lettuce, radicchio from Treviso and mushrooms. In the kitchen, to be tried on pizza, in quiches, to season pasta instead of sausage or a carbonara revisited with salami instead of pancetta.

The right wine
The young fatness of the salami, balanced by the fresh bitter sensation of the mixed salad, goes well with a Garganega fermented in the bottle with a natural method (Roncaie on yeasts). In which the tender ripeness of the grapes is made more dynamic by the bubbles: a fusion that enhances the fragrance of frying and releases the spiciness of the mustard. However, the Roncaie also works well on the hunter alone.

Salamini alla cacciatora with fried buckwheat scones
You will need: 2 Italian salami alla cacciatora – 200 g of Manitoba flour + that for the work surface – 75 g of buckwheat flour – 12 g of fresh brewer's yeast – 1 teaspoon of sugar – 80 g of mixed salad – oil for frying – vinegar of apples – extra virgin olive oil – salt – pepper

1. Dilute the yeast in a little warm water, then add more water until you reach 140 ml e unite sugar; let it rest for a few minutes.
2. Mixed the 2 flours in a bowl and add the yeast. Knead until obtaining an elastic and homogeneous compound. Cover it up with a damp cloth and let rise for an hour in a warm place.
3. Divide the dough into 18 servings. Work them with your hands and mash them with your fingertips on the floured surface to flatten them. Let them rise for 10 minutes.
4. Pour 4 tablespoons of olive oil, salt, pepper and 1 tablespoon of vinegar in a jar. Shake it to emulsify and season the salad.
5. Fry the scones a few at a time in hot oil; drain them on absorbent paper and salt them. Serve with the mixed salad and sliced ​​salamini.

September 2021
Marina Cella