Where is Salamini italiani alla cacciatora produced?

Salamini italiani alla cacciatora is produced in 5196 municipalities in Lombardy, Italy: Abano Terme, Abbadia Cerreto, Abbadia Lariana, Abbadia San Salvatore and more.

DOP (PDO — Protected Designation of Origin) certifies that every production step happens in the defined zone with official methods.

DOP · since 2001

Salamini italiani alla cacciatora

Food · PDO · 5196 municipalities

Unlike localized Italian cured meats bound to a single valley, Salamini italiani alla cacciatora DOP occupies a massive multi-regional footprint spanning 5,196 municipalities, a territory stretching alphabetically from Abano Terme. Mostly concentrated in Lombardy, this expansive production zone has been legally recognized since 2001. Today, just 24 verified producers craft these small-format cured sausages under the oversight of the Consorzio Cacciatore Italiano. This vast geographical spread, paired with a highly concentrated group of certified makers, distinguishes the denomination from more restricted regional charcuterie, ensuring that quality remains uniform among all authorized operators across northern and central Italy.

Production zone

Producers24 verified

Baldo✓

Becher✓

The producers 24

+ 18 more — every one from the consortium's official list

Frequently asked questions

Where is Salamini italiani alla cacciatora produced?: Salamini italiani alla cacciatora is produced in 5196 municipalities in Lombardy, Italy: Abano Terme, Abbadia Cerreto, Abbadia Lariana, Abbadia San Salvatore and more.
What does DOP mean?: DOP (PDO — Protected Designation of Origin) certifies that every production step happens in the defined zone with official methods.