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Cacciatorino Ferrarini Salumi

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$12.50 10.6oz (300g)

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Cacciatorino Ferrarino 

Salami is a type of preserved sausage consisting of fermented and air-dried meat, typically pork. According to historic accounts, salami was a popular food staple among southern, eastern, and central European common folk due to its longevity and storability. Stored at room temperature for up to 40 days, Salami, once cut, can supplement a potentially meager or inconsistent supply of fresh meat.


Salami: Origin of The Name

The word Salami originates from the word sale ("salt"), with a termination (-ame) which, in Italian, indicates a collective noun. Thus, it originally meant "all kinds of salted (meats)". The Italian tradition of cured and preserved meats includes several forms. And, eventually, the word "salame" soon specifically meant only the most popular kind. The kind that is salted and spiced meat, ground and injected into an elongated, thin casing, usually cleaned animal intestine, then left to undergo natural curing and drying for days, months, or even, years.


Historical Background

The process of fermentation has been around for thousands of years. — It is the method of allowing advantageous or benign organisms to thrive in food to counter harmful or toxic ones from growing. This fact is evident in the presence of various types of sausages found globally. Worldwide, there exist many distinctive versions of sausage, each having their own cultural and flavor profiles. Additionally, each sausage variant has its own and specific type of main seasonings and salt content, making each flavor and texture unique. 


Types of Salami

This vast array of fermented sausages, especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to immigration to North America, European settlers brought many traditions, including fermented meats such as pepperoni.

Similar types of sausages are found in the Middle East, where various meats such as beef, lamb, and mutton are used; or in China, where lap Cheong (translated as "waxed intestines") are usually pork.


Nutritional information

Average nutritional values per 100 g                              Langhirano           Parma

Energy                                                          Kcal               424                     415

Energy                                                          Kj                 1757                   1719

Protein                                                            g                    27.1                    25.5

Total fat                                                           g                    35.0                    34.5

        Of which saturates                                  g                    12.0                    11.4

Carbohydrates                                                g                     00.1                   00.5

      Of which sugars                                        g                     00.1                   00.5

Salt                                                                 g                      03.8                   04.6


What Makes Ferrarini Salami Special?

Ferrarini's Italian Salami is made with the finest ground pork meat (from carefully selected pigs) and produced following traditional techniques and recipes from Parma, a region rich in culinary traditions and especially the art of salumi. Expertly seasoned with a secret mix of herbs and spices, each salami is stuffed into its casing and then tied by hand, one by one – as they always have been.

In the production of our cured meats, we use both animals born, reared and slaughtered in Italy and animals born, reared and slaughtered in other EU countries. The reason we use meat from other countries is partially the fact that Italy is not self-sufficient in terms of its pork production (we import around 40% of our pork), and more importantly, the fact that almost all pork hind legs from pigs born, reared and slaughtered in Italy are used for the production of PDO cured hams (Parma, San Daniele, etc). In the production of non-PDO cured meats, the source of the meat does not affect the quality or healthiness of the product.


How To Enjoy Ferrarini Salami?

Before slicing the meat, it is advisable to peel off the casing from the part you would like to cut. Cutting Ferrarini Salami carefully by hand is advised. It is best done with a long-bladed knife that has been well sharpened. Slices should be cut diagonally with a decisive, but delicate cut.

For an appetizer, you could eat  Ferrarini salami with some Parmigiano Reggiano PDO Parmesan cheese and small pieces of focaccia. Salami is ideal as a starter served with a good Ferrarini Lambrusco. Their flavor is sure to surprise even the most demanding connoisseurs.


Sample Recipe: Italian Ratatouille with Salami

Serves 6 people. 


Info Per Serving 

Energy:                                          45 calories 

Cholesterol                                    25 milligrams 

Fat                                                 17 grams 

Protein                                           09 grams 

carbohydrates                                15 grams

Sugar                                             06 grams 

Fiber                                              02 grams 

Sodium                                        700 milligrams


Ingredients Needed

  • 1 cup tomato sauce

  • 4 oz sliced Ferrarini Salami

  • 1 small onion, thinly sliced

  • 2 medium zucchini, thinly sliced

  • 1 medium yellow squash, thinly sliced

  • 3 medium red potatoes, very thinly sliced

  • ¼ cup olive oil

  • 2 Tbsp balsamic vinegar

  • 2 tsp minced garlic

  • Salt and pepper

  • ½ cup shredded mozzarella cheese



  • Preheat oven to 375°F.

  • Spread tomato sauce on the bottom of a 9-inch deep-dish pie plate.

  • Layer vegetables and salami in a dish, alternating each vegetable and piece of meat, until the dish is filled.

  • In a small bowl, mix olive oil, balsamic vinegar, and garlic. Drizzle mixture over top of vegetable-meat mixture.Season with salt and pepper, to taste. 

  • Bake for 45 to 50 minutes, or until vegetables are tender. 

  • Sprinkle with cheese; return to oven 3 minutes, or until cheese melts. 

  • Serve over pasta with additional tomato sauce, if desired.


The only imported Italian salami in the US market! Authentic cured meats, produced in Reggio Emilia. To tie traditional goodness of genuine products to the special flavors of the land, Ferrarini offers the Parma Salami Cacciatorino. The characteristic mix of selected meats composes a chromatic mosaic of white, pink, and red in a delicious combination for the palate. After a careful and accurate selection of meats and a precise cut and artisan production, this salami undergoes a slow natural aging process that gives it an unforgettable flavor.

Suggestion: Ideally eaten as an appetizer, its soft and delicate taste will impress even the best connoisseurs.

10 ounce (300 gram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt, red wine, sugar, pepper, 

Packaging: Vacuum-sealed Plastic

Aging: 60 days

Product of Italy


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Cacciatorino Ferrarini Salumi