Although the exact origins are unknown, there is evidence that a dry cured sausage was made in the Mediterranean region more than 2,000 years ago and that this became the preferred method of preserving meat for the Romans and Greeks.
Over the centuries regional variations as well as preparation techniques have created various distinctive and revered types of salami and at Aoste, all our products have been sourced from these traditional recipes.
Each variety has a different type of meat consistency, from coarse to fine, as well as a unique spice mix. Our salami is made with the highest quality pork, which has been specially blended with spices and natural flavourings, including salt, pepper, garlic, chilli and even wine!
Once the meat and spices are blended and packed in the casings, they are then fermented and dry cured. The entire process can take up to two months to ensure the perfect combination of flavour and texture is achieved. To enjoy the flavour fully, as a general rule, the thicker the salami sausage, the thinner it should be sliced.
Salami is the ideal appetizer with a taste that's equally good served alone or with hard cheeses, olives, a fresh baguette and, not forgetting of course, a generous glass of fine wine. Preferably served under a shady verandah overlooking the Med!
But don't forget salami is the ideal ingredient for delicious recipe ideas. That's why we have gathered together a collection of authentic salami recipes for you to try. And it's yours for free.
You can download it here!
Be adventurous and explore the diversity of our tantalizing recipes, and enjoy the look on your guest's faces as you present them something truly unexpected!
