Parco Nazionale del Gran Sasso e Monti della Laga

History Since it has been an essential element of the diet of Laga Mountains shepherds, this product is strictly linked to the production area between Abruzzi and Lazio. The preservation ease of the final product and its high energetic content enabled...

History The historical presence of the salami is witnessed by the local oral tradition and by the evidences found in the municipal archives.

History Like other sausages, the country sausage derives from the need to use all the edible parts of the pig in order to easily preserve them. The local oral tradition and the evidences found in several municipal archives witness the historical presence...

  The History The "Cuore di Paganica" (Paganica's Heart) represents the flagship product of Paganica's cold cuts shops. As it happens for the very famous "culatello", the "cuore" is the biggest muscular part of pork's hindlimbs, it is...

The History Prosciutto (Ham) is a part of the pork's rear limb commonly known as "coscia" (thigh). It is an aged product with a long shape, with a more or less pinkish color with a rim of fat. The story of the ham in the Abruzzi is very ancient and...

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....

History Historical documents witness the production of this cold cut in the area of Campotosto since 1796. The main feature characterizing Mortadella of Campotosto is the local climate: the mountain chains surrounding the area, the nearby lake, and the...

The History The parts of the pork's belly are squared and trimmed. The trimmed parts are used for the fat part of salami and lard. After trimming, the pancetta is salted. It is sprinkled with salt, herbs and spices (especially black pepper). Pancetta...

History Like other sausages, the liver sausage derives from the need to use all the edible parts of the pig in order to easily preserve them. The local oral tradition and the evidences found in several municipal archives witness the historical presence...

History Like for other cold cuts produced in the area, its ancient origin derives from the double need to use all the parts of the pig and have at disposal energetic and easy-to-preserve foodstuffs during the shepherds' long transhumance period.

In the forests covering Abruzzi's inland mountains, pig breeding has always represented an important resource and, traditionally, butchery was carried out between December and January, when the cold made the meat aging and conservation easier. The...

History Sausage is an ancient charcuterie, maybe the most ancient one, dating back to the Roman period. The first historical quotations date back to Marrone, who ascribed this meat processing practice to Lucani, to the extent that the Latin name of this...