Frentano Sausage

Slow Food Presidium

Italy

Abruzzo

Cured meats and meat products

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Frentano Sausage

Frentano sausage, known in Italian as salsicciotto frentano, is a traditional cured meat from the upper and middle Sangro and Aventivo Valley, a hilly area on the eastern slopes of the Majella, along the course of the River Sangro, running from Lanciano to Casoli and on to Montenerodomo. Pork butchery has a long tradition here, and the sausage is mentioned in the 1592 Antichi Capitoli della città di Lanciano. It was so common at the time that it was necessary to define a market price. Further evidence of its popularity can be found in the accounts of the Convent of Santa Chiara in Lanciano, dating from the 18th century, which mention it as compensation for the lawyer who helped to settle the nuns’ disputes.
This noble tradition has not been lost, and Frentano sausage is still today one of the most interesting local gastronomic specialties, along with extra-virgin olive oil, a wide variety of sweets and breads and excellent pecorino and caciotta cheeses.
The cured sausages are made primarily from prized, lean cuts of pork—thigh, shoulder, loin and neck—with no more than 10 to 20% fat. The meat is ground to a medium coarseness and seasoned with salt and pepper . The peppercorns, the only spice added, are used either whole or crushed.
The mixture is packed into natural casings and hand-tied at the ends with string. The resulting sausage, around 25 centimeters long, is left to rest for a few days. After the fifth or sixth day, it is pressed under large wooden boards, giving it an irregular rectangular shape, a distinctive feature of this cured meat.
The salsicciotto then ages for up to two months (never more than three) and can also be stored under lard or oil. Like all cured meats that still strictly follow the traditional techniques, it is made mostly during the winter, from autumn to late spring.

Season

Frentano Salsicciotto is produced from autumn until late spring.

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Pork butchers in this part of Abruzzo who use meat they have produced themselves are fairly hard to find, but there is still some production based on locally farmed pigs. Home production is still common, either for domestic consumption or for sale to butcher’s shops and agriturismi (holiday farms). The Presidium unites six artisan butchers who produce the salsicciotto according to traditional techniques, using their own pork or meat from small local farms. Some also run agriturismi. A production protocol has been drafted by common agreement, regulating the various production phases and banning the use of preservatives and other additives. Only pork, garlic and pepper can be used in the Presidium salsciotti, with just one exception that allows the use of a small amount of nitrates.
The Presidium also states that farming and slaughtering must take place within the production area and that the pigs must be fed a natural diet, without the use of GM feed.

Production area
Frentano area municipalities, Chieti province

Presidium supported by
Gal Maiella verde

Agriturismo Aia Verde
Pizzoferrato (Ch)
Casale Cortellacci, 2
tel. +39 0872 946339
www.aiaverde.com

Agriturismo Caniloro
Lanciano (Ch)
Contrada Sant'Onofrio, 134
tel. +39 0872 50297
347 1879277
info@caniloro.it - www.caniloro.it

La Guardata dei Fratelli Teti
Torricella Peligna (Ch)
Corso Umberto I, 156
tel. +39 0872 969452
333 6651560
guardata@virgilio.it

Assunta Travaglini
Casoli (Ch)
Contrada Laroscia, 9
tel. +39 0872 985365
info@travaglinisalumi.it
www.travaglinisalumi.it

Le Tre Casette di Francesco di Paolo
Gessopalena (Ch)
Via Santa Maria, 6
tel. +39 0872 988786
338 1659269

Macelleria Caporale di Adriano Caporale
Lanciano (Ch)
Contrada Villa Andreoli, 292
Tel. 0872 717164
Cel. 335 6083691
macelleriacaporale@gmail.com

Slow Food Presidium Producers’ Coordinator
Tiziano Teti
Tel. +39 333 6651560
guardata@virgilio.it

Slow Food Presidium Coordinator
Michele Scutti
tel. +39 328 6256910
michelescutti@hotmail.it
Pork butchers in this part of Abruzzo who use meat they have produced themselves are fairly hard to find, but there is still some production based on locally farmed pigs. Home production is still common, either for domestic consumption or for sale to butcher’s shops and agriturismi (holiday farms). The Presidium unites six artisan butchers who produce the salsicciotto according to traditional techniques, using their own pork or meat from small local farms. Some also run agriturismi. A production protocol has been drafted by common agreement, regulating the various production phases and banning the use of preservatives and other additives. Only pork, garlic and pepper can be used in the Presidium salsciotti, with just one exception that allows the use of a small amount of nitrates.
The Presidium also states that farming and slaughtering must take place within the production area and that the pigs must be fed a natural diet, without the use of GM feed.

Production area
Frentano area municipalities, Chieti province

Presidium supported by
Gal Maiella verde

Agriturismo Aia Verde
Pizzoferrato (Ch)
Casale Cortellacci, 2
tel. +39 0872 946339
www.aiaverde.com

Agriturismo Caniloro
Lanciano (Ch)
Contrada Sant'Onofrio, 134
tel. +39 0872 50297
347 1879277
info@caniloro.it - www.caniloro.it

La Guardata dei Fratelli Teti
Torricella Peligna (Ch)
Corso Umberto I, 156
tel. +39 0872 969452
333 6651560
guardata@virgilio.it

Assunta Travaglini
Casoli (Ch)
Contrada Laroscia, 9
tel. +39 0872 985365
info@travaglinisalumi.it
www.travaglinisalumi.it

Le Tre Casette di Francesco di Paolo
Gessopalena (Ch)
Via Santa Maria, 6
tel. +39 0872 988786
338 1659269

Macelleria Caporale di Adriano Caporale
Lanciano (Ch)
Contrada Villa Andreoli, 292
Tel. 0872 717164
Cel. 335 6083691
macelleriacaporale@gmail.com

Slow Food Presidium Producers’ Coordinator
Tiziano Teti
Tel. +39 333 6651560
guardata@virgilio.it

Slow Food Presidium Coordinator
Michele Scutti
tel. +39 328 6256910
michelescutti@hotmail.it

Territory

StateItaly
RegionAbruzzo

Other info

CategoriesCured meats and meat products