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
Tiziano Ragni
Fabriano (An)
frazione Collamato
via Cupa, 3
tel. +39 0732 259714-349 1005369

Fabrizio Barbarossa
Fabriano (An)
frazione San Michele, 89
tel. +39 0732 676921-328 6567100

Pierluigi Boccadoro
Cerreto D'Esi (An)
via Belisario, 133
tel. +39 0732 677387

Massimiliano Carsetti
Fabriano (An)
via Santa Croce, 49
tel. +39 0732 627269

Sandro Gioia
Fabriano (An)
via Arcignano Bassano, 42
tel. +39 0732 627439-339 5443553
soc.agricola.gioia@alice.it

Rino Perini
Fabriano (An)
frazione San Giovanni, 46 A
tel. +39 0732 74093-392 1384201
www.saporiforti.it

Renato Pocognoli
Fabriano (An)
frazione Collamato
via Avenale, 50
tel. +39 0732 259725-338 1091997-329 6085403

Antonio Serini
Fabriano (An)
frazione Sant'Elia, 16
tel. +39 0732 74002-333 5492370

Agriturismo il Gelso
di Emanuela Venanzetti e Romualdo Cofani
Fabriano (An)
frazione Melano
località Chigne, 102
tel. +39 0732 736099-739182-329 5924097
info@ilgelsoagriturismo.com
www.ilgelsoagriturismo.com

Sadifa Salumi
Fabriano (An)
Viale Pietro Miliani 16
Tel. +39 0732 880117 - 335 5250165
amministrazione@sadifasalumi.it
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
Tiziano Ragni
Fabriano (An)
frazione Collamato
via Cupa, 3
tel. +39 0732 259714-349 1005369

Fabrizio Barbarossa
Fabriano (An)
frazione San Michele, 89
tel. +39 0732 676921-328 6567100

Pierluigi Boccadoro
Cerreto D'Esi (An)
via Belisario, 133
tel. +39 0732 677387

Massimiliano Carsetti
Fabriano (An)
via Santa Croce, 49
tel. +39 0732 627269

Sandro Gioia
Fabriano (An)
via Arcignano Bassano, 42
tel. +39 0732 627439-339 5443553
soc.agricola.gioia@alice.it

Rino Perini
Fabriano (An)
frazione San Giovanni, 46 A
tel. +39 0732 74093-392 1384201
www.saporiforti.it

Renato Pocognoli
Fabriano (An)
frazione Collamato
via Avenale, 50
tel. +39 0732 259725-338 1091997-329 6085403

Antonio Serini
Fabriano (An)
frazione Sant'Elia, 16
tel. +39 0732 74002-333 5492370

Agriturismo il Gelso
di Emanuela Venanzetti e Romualdo Cofani
Fabriano (An)
frazione Melano
località Chigne, 102
tel. +39 0732 736099-739182-329 5924097
info@ilgelsoagriturismo.com
www.ilgelsoagriturismo.com

Sadifa Salumi
Fabriano (An)
Viale Pietro Miliani 16
Tel. +39 0732 880117 - 335 5250165
amministrazione@sadifasalumi.it
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