Veneto Salami

Like all Po Valley regions with high production of milk and dairy products, Veneto is no exception to the rule that wants next to cattle also pigs destined for a developed industry of sausages and salamis. In particular, the latter are maturing in the perfect environment of the Berici Hills, to the point of having caused the birth of a real tradition of ham Berico, monitored and controlled by a protection consortium.

For the rest, sausages vary according to region, with different ingredients and processing criteria concerning the environment. In the mountains, in the Cadore and Asiago, next to the processing of pork sausages, we meet deer, chamois, and even goat sausages.

In rural areas of the plains, where the humid climate makes it more difficult to age the meat, it is customary to smoke certain products to ensure more secure storage.

Cacciatorini DOP

Pork Salami

Cacciatorini sausages are famous for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since gobbled one at a time. Moreover, the name of this sausage derives exactly from widespread rural use of hunters who used to bring short links with them in their excursions because, considering their reduced size, they could place them easily in their sacks


Pork Salami

Sausages best boiled slowly. A large, round link from the southern Veneto’s Polesine area is a stuffed ox intestine or pig’s bladder made with coarsely ground pork, beef, red wine, salt, and black pepper.

Bondiola Affumicata

Pork Salami

Bondiola as above, smoked sausage: it is smoked for a month or air-dried for two months.

Bondiola d’Adria

Pork Salami and veal sausage with red wine, aged at least 4 months.

Bondiola di Treviso

Pork Salami

This sausage has the same characteristics as the cotechino (a fresh pork sausage) or the musetto and made from a mixture of fatty and lean pork meat, including the bacon rind is finely ground, and parts of the pork head. The meat is seasoned and stuffed into the natural intestine. One type is made with lingual, that is, with an entire piece of brined pig’s tongue in the center of it.

Luganega Trevigiana

Pork with the possible addition of chicken livers

Treviso’s famed pork sausage recipe codified in 1300; some made with pounded Pancetta and a mixture of pepper, cinnamon, cloves, nutmeg, mace, and coriander; another enriched with chicken livers.


Pork Salami

It’s fatty meat from the pig’s belly, shaped in rectangles or coiled, essentially it is un-smoked bacon; it is served raw as an antipasto or cooked in numerous dishes.

Prosciutto Berico-Euganeo  DOP

Pork Salami

The transformation and preservation of pork in the Veneto region were widespread long before the ancient Romans’ arrival. The practice continued through Roman times into the Middle Ages and the Renaissance. In the sixteenth century, several different recipes for the preparation of pork appeared. In the following century, there is mention of a ham known as Prosciutto di Padova. Prosciutto Veneto Berico-Euganeo is obtained from the fresh meat of a top breed of adult hogs. The hog’s leg is partly flattened in the salting process. When ready for consumption, the meat is pink, tending to red. The aroma is delicate, sweet, and fragrant. The area of production encompasses twenty-four town districts in the region of Veneto.

Prosciutto Cotto

Pork Salami

It’s a traditional sausage product throughout the region, made from pork leg, conical-shaped compact crushed, forced to die for the anatomical origin.

Sopressa Vicentina del Pasubio DOP

Pork Salami

Ground pork salami flavored with garlic steeped in red wine, aged one year; potatoes and chestnuts form the basis of the diet of pigs raised on the slopes of the Pasubio, so their meat acquires an unmistakable taste. Along the slopes of the Pasubio, swine are reared almost wild or in a natural state. Their feed is based mainly on chestnuts and potatoes. Thus, their meat acquires an unmistakable and particular taste. The meat mixture is roughly minced and mixed with salt, pepper, and garlic and is then left to soak in red wine.