Salame di Fabriano
Marche gastronomic dishes developed over time due to the intervention of
social factors such as religious teachings, social hierarchy,
superstitions, festivals, seasonal cycles, food preservation techniques,
Homemade pasta was made with the addition of eggs and cooked in
"brodo lardiero" (lard broth) or capon.
The pasta sauces were prepared with varied meats, above all with
giblets from farm animals. Grated
aged pecorino cheese was used as condiment.
The bread cult and the vegetarian component of the Marche cuisine was
transmitted by the classic Roman tradition via the monastic orders that
cultivated the vineyards and olive groves.
The meat component, in particular the curing of pork meat and the
prevalent use of salamis probably derives from the Tuscany tradition. The
‘Fabrianese’ salami was in fact part of theTuscany Spoleto Dukedom, as
in other areas, such as Norcia, also noted for their preparation of
The daily repast begins with salamis and cold meats : Fabriano salami, ciauscolo,
soppressato, prosciutto, mazzafegato.
di Fabriano" Fabriano
salami renowned over the centuries has today attained the European IGP
trademark of quality. These
salamis are made from the pork thigh diced with pointed knife, the lard is
diced into cubes from the pork cheeks, and all is seasoned with finely
ground pepper, pepper corns, salt and then ‘encased’ in silky
intestine, the end product is fragrant, aromatic and tasty and accompanied
very well by the Castelli di
Jesi Verdicchio and Matelica Verdicchio even smooth, dry, new and lightly
effervescent red or rose wines.
Traditionally consumed for the first day on Easter Sunday morning
which requested a very rich breakfast after the religious fasting.
is a medium sized salami made from sausage mix or also with seasoned pork
meat mixed with higher quality fat than that used in the common salami “soppressato”.
Seasoned with salt, pepper, garlic and marinated in cooked wine.
Finally encased in silky intestine and left for some days in the
smokehouse. This type of
salami is eaten raw, spread on bread slices like a savoury and old
type of salami is made from the shoulder pork meat, adding 20% of fatty
parts (bacon), garnished with salt, pepper, garlic and encased in veal
prime intestine. Then the salamis are hung in a room with an open
fireplace exposing them to smoke for about one week, then leaving them in
a cool and dry room to age for three months.
salami is a large sausage similar in aspect to the “soppressato”
salami, and made from minced pork fat and lean meats.
Being the final type of encased meat prepared, a bit of everything
not previously used is utilized. The
mix is then minced, seasoned with salt and pepper, encased in intestine
and smoked as for the “soppressato” salami.
Traditionally eaten in the ‘Carnevale’ (carnival) week.
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