When it comes to Italian salami and sausages, among the protected products the performance of Salame Cacciatore PDO stands out, above all in Germany, Belgium, France, Switzerland, and Austria. “The high quality of the Italian Salamini alla Cacciatora,” explains the President of the Italian Cacciatore Consortium, Lorenzo Beretta, “is guaranteed in Europe by the registration of the PDO. We bring together and coordinate 21 companies producing this specialty of the Italian cold cuts sector, protect consumers through careful market surveillance in Italy and abroad, as well as promote the product worldwide”.
This kind of salami is characterized by a growing turnover (+6.4% in the first 4 months of 2019), which has produced a consumer value of over 37.5 million euro and gives immense satisfaction even on the markets abroad, with a confirmed export quota of around 30%. As for the Salame Felino PGI, exports represent about 20% of the total turnover. The EU remains the main market area, starting with France and Germany. In the meanwhile, players continue investing in the pre-packaged segment, launching light proposals and new versatile snacks that are able to satisfy different consumption occasions.
ITALIAN SALAMI: GEOGRAPHICAL INDICATIONS LEAD THE WAY TO SUCCESS
SALAME CACCIATORE PDO
Characteristics: Only noble cuts of pork, salt, pepper and traditionally a pinch of garlic but it is never strongly spicy. It needs to mature for at least 10 days, is cut into a certain size, has a slightly curved shape, a compact and non-elastic consistency.
Turnover: 37.5 million euro
Export share: 30% of sold products
SALAME DI VARZI PDO
Characteristics: Soft and compact dough, soft to the touch must not have empty spaces. Sweet and delicate flavour, fragrant aroma, slightly bitter aftertaste strictly conditioned by the seasoning period.
Turnover: 7 million euro
Production: 485,167 kg
SALAME BRIANZA PDO
Characteristics: Cylindrical shape, compact and non-elastic consistency. When cut, the slice is homogeneous, has a uniform ruby red colour, with fatty parts without rancid portions. It has a delicate, yet characteristic smell and a very sweet taste that is never sour.
Turnover: 2.7 million euro
Production: 190,159 kg
SALAME PIACENTINO PDO
Characteristics: Cylindrical shape, available in various sizes. It is produced with lean and fatty parts (about 15%) of ground pork and seasoned with salt, pepper, garlic, wine and sugar. The dough is then placed in natural casing and left to mature. When cut, the colour of the slice is bright red and interspersed with white fat lenticels.
Turnover: 14.9 million euro
Production: 550,920.72 kg
SALAME FELINO PGI
Characteristics: Traditionally made of pure pork. The dough is made of pork called “trito di banco” or shredded pork shoulder, roughly composed of 70% lean meat and 30% of fatty parts
Turnover: 30 million euro
Export share: 20% of the turnover
