Fabriano Salami
It is a fine salami which, according to the tradition, is prepared with thinly minced thin pork meat and lardoons in small cubes.
It is contained in bullock or pork bowels; its size and weight can vary.
During the long maturation process, mould develops on its bowels. The taste is peppered.
It is prepared with pork leg's meat flavored with salt and pepper,
packed, and let mature. It has a cylindrical shape, with a weight going
from three to nine hundred ounces; after the maturation process, lasting from 60
to 150 days, it becomes hard and rough, covered by a thin stratum of
brown-black mould. The meat has a homogeneous and compact consistency,
is dark red with white lardoons and thin grains. The production area
includes the Municipalities situated in Alta Valle dell'Esino Mountain Community.
This salami has a long history. It seems that between the 17th and 18th
century, Fabriano salami was more expensive than ham. The
first documents we have about Fabriano salami date back to the
first half of the 19th century.
