Cacciatora MildSan Marino
Thousand of years ago curing meat was the best method of preserving it. The traditional process lives on through the popularity of fermented meats like salame. The cacciatora sausages have a great tradition. The hunters used to take this cured sausage with them when they went hunting or as they say "la caccia”. Over the centuries they have become so popular that individual regions have developed their own characteristics versions of the century-old art of salame charcuterie
San Marino has a range of traditional hand crafted salame, naturally matured to perfection with authentic specifications, combining the finest fresh pork, beef and highest quality ingredients to importantly bring the flavour, texture and mouth feel of the final product.
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