Salamella Cicolana is a typical homemade salami named after the Salto Cicolano Mountain Community.
The production of sausages in the area has a very strong historical connotation as evidenced by the Statistica del Regno di Napoli (Statistics of the Kingdom of Naples) made by Joachim Murat in 1811.
Here it is recorded how the main types of pork-derived products in the upper Rieti area were hams, mortadella, sausages and black puddings, etc. In the Jacini Inquiry, compiled between 1877-1885, moreover, Professor Piccinini, in charge of drafting the "Monograph on the Cittaducale District," in the chapter Pig Breeds expressed himself as follows: "... most pigs are raised by families who raise one or more pigs for the exclusive use of their own needs. They make "meat sausages" from them. Salamella Cicolana is a pork sausage, small in size (maximum weight 400 g), dry and compact, ruby red in color, in which the fat grains are evenly distributed; the consistency is firm.
It is made exclusively from selected meat of Italian heavy pigs and is characterized by the use of natural pork casings and is dried slowly with the air of the Monti della Laga National Park. The curing period is between 30 and 60 days.
