Salame di Fabriano

Salame di Fabriano is a traditional salami originating from Fabriano in the Ancona area. This salami is made with pork thigh and shoulder as the main ingredients. The pork fat is cut into cubes and salted, while the lean meat is ground. The mixture is seasoned with salt and pepper (and occasionally a bit of garlic), then stuffed in the pig's large intestine, which has been previously washed and dipped in wine (or vinegar).

Once tied with string, the salami are hung in pairs and dried over a fire, but not smoked. The salami is produced from late September to early May and it must age for at least 60 days before consumption. Interestingly, this salami was even mentioned in a 1877 letter signed by the famous Italian general Giuseppe Garibaldi.