Parco Nazionale del Gran Sasso e Monti della Laga

History
Coming from L'Aquila, today this salami is produced in the whole region. Until the end of the 1950s, most of the foodstuff processing was carried out within the holdings producing the raw materials or it was even based on homemade products. Food industries as we know them today were only a few, although in a short time their number, or better the quantities they produced, got the whiphand on handmade production. However, the latter has survived, often with the same production methods handed down from generation to generation. The taste of the classical homemade L'Aquila salami is unlikely to be equaled by mass production.