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Peppery on the nose, and black and whitepepper on the palate. Characterful.
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Cacciatore and cacciatorini were the salami that the hunter used to bring with him, along with his bread, during his hunts, for an irreproachable "lunch". The right amount of fat, energy and noble proteins rich in branched-chain amino acids. Without forgetting that on a slice of rustic bread it used to be, and still it is, an unmatched delight.
The salamini italiani alla cacciatora DOP are produced with pork, salt, pepper, a delicate spicing and, traditionally, a pinch of garlic. At the end of maturation - slow and thorough - they are small in size, about 200-250 grams, with a slightly curved shape, the slice is firm and homogeneous. The colour is even ruby, with well distributed grains of fat. The characteristic aroma of matured salami, of mature meats, with a skilful balanced spicing.
Remove the moulds, then remove the casing and consume cut with a knife to obtain a bit thick slices. You can also bring it to the table on a wooden board with a knife, so that everyone can cut their own slice.
We recommend the classic Lambrusco for the traditionalists. Those, instead, who are more inclined to experiment, to discover new pairings, we suggest Moscato d'Asti. Notes contrasting and distant between them, but which together tell an original journey of truly surprising contamination.
The Levoni salamini italiani alla cacciatora DOP deserve to be paired with an equally high-sounding tomato... The pachino PGI in the semi-dry version, naturally with a nice slice of bread from Altamura PDO.