The tradition of cold cuts, ever-present appetizers in the local cuisine, derives from the custom to kill and process the pig during the winter, to prepare different kinds of sausages and cold cuts. In Monferrato Casalese, the so-called cacciatorini are produced: their name derives from the fact that they represent the main ingredient of the snack of the hunters (cacciatore is the Italian word for hunter); muletta monferrina, seasoned also for over one year, since its size maintains the product fresh; cooked salami, a mixture of pork meat, lard, bacon, salt, pepper, and, in some cases, garlic.
Salami in fat (salame d'la döja), with shoulder, bacon, scraps, spices, and wine, are characteristic of the rice fields area: they are left drying for about fifteen days and are then preserved in terracotta pots (called döja) soaked in pork fat.
Also wild boar salami must be mentioned: as a matter of fact, scheduled hunting activities are carried out in the Park to limit the number of the wild boar specimens and damages to agriculture. The meat - thin for their diet and their life in the wild - is mixed with a bit of pork meat to make it softer and reduce the gamy flavor. Packed in the bowels with salt, pepper, and natural aromas, wild boar salami has a very dark color and is seasoned for short periods of time (20-30 days). It can also be smoked.
|Azienda Agricola Biologica San Giovanni Vecchio di Zanotto Roberto||Moncestino (AL)|
|Azienda agricola Deambrogi Grazia||Isola Sant'Antonio (AL)|