Qualitaly_107

OCT. NOV. 2018 XIV Created to respond to the need to preserve meat, the art of Italian charcuterie mainly includes products prepared by salting and drying, except for cooked products. The different types of Italian territorial products can be grouped into cured aged products and cooked products. The former also include salami whose structure allows a certain flexibility in the preparation of the paste and in the conditions of drying and maturing, with particular differences between the finished products: from the size of the grinding, to the gut in which it will be stuffed. “Behind the products there is always a beautiful story to tell, from the producer name - says the president of the Hunter Salami Consortium, Lorenzo Beretta - Just think that the Salame Cacciatore is called so because it was the food that was carried in the bag during the hunt. Today it is an excellent Italian sausage”. It is an exclusive product, characterized by a taste and scent unique in their peculiarity. The Consortium, like other protection bodies, has the task of preserving the goodness of the cured meat, all through targeted actions, such as the coordination of member companies, always ensuring the quality of the DOP brand of which the product is awarded, the promotion of Salami Cacciatori throughout the world and a vigilant control of the market. STEP BY STEP FOR QUALITY From the rearing of pigs to the distribution of products, all through fundamental stages of processing and control, starting with the animals themselves. “Today, as in the past, the art of butchery requires great experience. - Continue Beretta - The production of Cacciatore Italiano begins with a careful and scrupulous selection of meats, are then minced, mixed and seasoned with spices. The next step is to fill the sausages, tie them up with the typical string and age them for a minimum of 10 days. All of this marks the excellence of the salami, characterized by delicate but enveloping scents, a sweet taste and a beautiful ruby hue when cut”. The positive signals coming from the sausage market arouse pride and satisfaction because the sector works well and derives important economic rewards from it. However, as often happens with quality products made in Italy, such important performances risk generating what is called the phenomenon of Italian Sounding, or counterfeiting or imitation. “More than anything else, we can talk about evocation or usurpation of the name of the protected production - explains the president of the Consortium - In order to combat these imitations, we rely on national and European regulations. As far as Italian legislation is concerned, the Consortia, through their own inspectors, can report illegal cases. On the other hand, should the offence occur on European territory, thanks to the Ex Officio protection, the Mipaaft (Ministry of Agricultural, Food and Forestry Policies and Tourism) informs the control body of the country involved to intervene to punish the offence. PERFECT TO COMBINE Cured meats are loved on Italian tables, much in demand and increasingly present in menus, from the most sophisticated to the simplest of good restaurants. Of course, the large-scale distribution channel is the driving force, even if there are more capillary distributions such as the normal trade. In the Ho.Re.Ca. sector. there is still a lot to do because the Cacciatore brings with it all the advantages of the most domestic consumer product, primarily for the small size, about 250 grams, and its immediate and practical consumption. And if the Cacciatore’s consumption is a pleasure that is shared especially in the family, the methods and combinations are many. “The classic sandwich stuffed with the company of a good sparkling wine, remains the tradition - concludes Beretta - It’s excellent with all types of bread, even with the sciapo, because the well-balanced taste goes well with other flavours. There are those who enjoy making cheese dishes, or salads with fresh mushrooms and radicchio, or with lentils, olives and tomatoes. Among the most appreciated combinations are also apples and pomegranates”. ______________________________ BOX THE CIC RANGE A wide assortment able to satisfy all the requests of the Ho.Re.Ca. channel, from north to south Italy. This is how the CIC selection is presented in terms of cured meats, Italian products of excellence, from bresaola to Parma ham, from central Italy sausages to Calabria soppressata. “After years of decline, sales have started to grow again, not only in Italy but, slowly, there are also positive signs abroad, thanks also to the work of some members. In addition to the well- placed ham, salami is also conquering a large market area, thanks to the quality that is immediately perceived by the final consumer. Controlled products that follow strict regulations, from the slaughter of meat to processing, so as to offer the best to the restaurant, regardless of whether you are in the north or south of the peninsula and regardless of the season. “Until a few years ago salami was considered a sausage to eat in the coldest months - continues Galati - Today it is no longer so and salami is enjoyed and appreciated in any season. Moreover, its versatility makes it suitable to be eaten both in the appetizers of restaurants and in the fillings and seasonings of pizzas, obviously without losing sight of the timeless sandwich.” ______________________________ MAGAZINE