The origins of salami in Cremona date back to the second half of the 1500s when documents began referred to a local specialty with the nickname “salsicciotto”, because it could be eaten fresh, boiled or roasted. At the end of the 1800s, the Italian Ministry of Agriculture and Trade drafted a report on the industrial structure of the Province of Cremona that highlighted the importance of its cured meat industry, stating that the city of Cremona alone was home to some 29 producers.
The Cremona salami producing area includes the regions of Piedmont, Lombardy, Emilia Romagna and Veneto. These locations have a similar high level of humidity, scarce ventilation, rigid autumns and winters that are foggy and humid, temperate and rainy springs, and summers marked by frequent short bursts of rain. This wet and static microclimate, in addition to favoring the raising of swine, is also ideal for aging exquisite and refined Italian salami.