Fabriano Salame

Slow Food Presidium

Italy

Marche

Cured meats and meat products

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Fabriano Salame

This noble cured meat is made with the most prized cut of pork, the thigh, and was even mentioned in a letter signed by Giuseppe Garibaldi himself. A few years earlier, Oreste Marcoaldi, an intellectual from the Marche, wrote, “The salame is a specialty of Fabriano, like mortadella in Bologna and zampone in Modena.” To make the salame, the pork fat is cut into cubes then salted carefully. The lean meat is ground very finely then everything is mixed together by hand and seasoned with salt and pepper. The pig’s large intestine is washed and dipped in wine, then stuffed with the meat and tied with string. Hung in pairs, the salames are left to dry for a few days over a fire, though they are not smoked.

Season

Production period is from late September to early March and a minimum aging period of 60 days.

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The Presidium has focused on the issue of raw materials: The best salame has always been made with meat from heavy, locally farmed pigs. The member producers, joined in a consortium, still guarantee an excellent product because they continue to raise their own pigs.

Production area
Fabriano, Cerreto d’Esi, Matelica, Esanatoglia, Sassoferrato and Genga Municipalities, Ancona Province

Presidium supported by
Marche Region
Producers

Fabrizio Barbarossa
Frazione San Michele, 89
Fabriano (An)
Tel. +39 328 6567100
azienda.barbarossa@gmail.com

Massimiliano Carsetti
Via Santa Croce, 49
Fabriano (An)
Tel.+39 333 7460329
massicarsetti@live.it

Sandro Gioia
Via Fossi di Burano, 14
Fabriano (An)
Tel. +39 339 5443553
soc.agricola.gioia@alice.it
www.salamedifabriano.it

M.L. Alimentari
di Simonetta Mariani
Via Matteotti, 2
Fabriano (An)
Tel. +39 331 9063150
udinnocenzo@alice.it

Macelleria Serini
Frazione Sant’Elia, 16 C
Fabriano (An)
Tel. +39 333 8848373
serini21@outlook.it

Vanio Tipica Norcineria
di Antonia Scotini
Frazione Bastia, 31
Fabriano (An)
Tel. +39 334 7371341
vanio.cingolani@tiscali.it

Il Vecchio Gelso
di Emanuela Venanzetti
Via della Vena, 54
Fabriano (An)
Tel. +39 329 5924097
info@ilgelsoagriturismo.com
www.ilgelsoagriturismo.com
Slow Food Presidium Producers’ Coordinator
Sandro Gioia
Tel. +39 339 5443553
soc.agricola.gioia@alice.it

Slow Food Presidium Coordinator
Donatella Bartolomei
Tel. +39 328 9740260
donatella.bartolomei@gmail.com
The Presidium has focused on the issue of raw materials: The best salame has always been made with meat from heavy, locally farmed pigs. The member producers, joined in a consortium, still guarantee an excellent product because they continue to raise their own pigs.

Production area
Fabriano, Cerreto d’Esi, Matelica, Esanatoglia, Sassoferrato and Genga Municipalities, Ancona Province

Presidium supported by
Marche Region
Producers

Fabrizio Barbarossa
Frazione San Michele, 89
Fabriano (An)
Tel. +39 328 6567100
azienda.barbarossa@gmail.com

Massimiliano Carsetti
Via Santa Croce, 49
Fabriano (An)
Tel.+39 333 7460329
massicarsetti@live.it

Sandro Gioia
Via Fossi di Burano, 14
Fabriano (An)
Tel. +39 339 5443553
soc.agricola.gioia@alice.it
www.salamedifabriano.it

M.L. Alimentari
di Simonetta Mariani
Via Matteotti, 2
Fabriano (An)
Tel. +39 331 9063150
udinnocenzo@alice.it

Macelleria Serini
Frazione Sant’Elia, 16 C
Fabriano (An)
Tel. +39 333 8848373
serini21@outlook.it

Vanio Tipica Norcineria
di Antonia Scotini
Frazione Bastia, 31
Fabriano (An)
Tel. +39 334 7371341
vanio.cingolani@tiscali.it

Il Vecchio Gelso
di Emanuela Venanzetti
Via della Vena, 54
Fabriano (An)
Tel. +39 329 5924097
info@ilgelsoagriturismo.com
www.ilgelsoagriturismo.com
Slow Food Presidium Producers’ Coordinator
Sandro Gioia
Tel. +39 339 5443553
soc.agricola.gioia@alice.it

Slow Food Presidium Coordinator
Donatella Bartolomei
Tel. +39 328 9740260
donatella.bartolomei@gmail.com

Territory

StateItaly
RegionMarche

Other info

CategoriesCured meats and meat products