Cremona salami, true italian flavors
The origins of Cremona salami date back to the second half of the 1500s when documents began to refer to local types of Italian salami with the nickname salsicciotti, or “little sausages”, that could be eaten fresh, boiled or roasted, noted for their versatility and savory flavor.
By the end of the 1800s, the business had become so big that 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 industry, stating that the city of Cremona alone was home to some 29 Cremona salami producers.
The Cremona salami production area includes the regions of Piemonte, Lombardy, Emilia Romagna and Veneto. These locations have a similar high level of humidity, scarce ventilation, as well as rigid autumns and winters that are foggy and humid. Temperate and rainy springs, and summers marked by frequent short bursts of rain all make for a wet and static microclimate, favoring the raising of word class pigs, and ideal for aging this exquisite and refined Cremona delicacy.