Salame Aquila is a traditional Italian cured meat that originates from the Abruzzo region. It is specifically produced in the towns and communes of L’Aquila, Pescara, Teramo, and Chieti. This salami has a long history dating back to the Middle Ages when it was first made by local butchers using traditional methods.

The town of L’Aquila, in particular, is known for its production of Salame Aquila. It is made from high-quality pork meat, which is finely ground and mixed with salt, pepper, and other spices. The mixture is then stuffed into natural casings and left to cure for several months. The unique flavor of Salame Aquila comes from the combination of the spices and the slow curing process.

Salame Aquila has gained recognition as a Protected Geographical Indication (PAT) product, which ensures its authenticity and quality. According to the specifications, the salami must be made using specific cuts of pork, and the curing process must take place in the designated areas of Abruzzo. This recognition highlights the traditional methods and regional importance of Salame Aquila.

One popular recipe that features Salame Aquila is the “Salame Aquila and Pecorino Crostini.” To make this appetizer, thinly sliced Salame Aquila is placed on toasted bread slices and topped with grated pecorino cheese. Another delicious recipe is the “Salame Aquila and Mozzarella Pizza,” where the salami is used as a topping along with fresh mozzarella cheese and tomato sauce.

Sources:
1. “Salame Aquila” – www.abruzzoturismo.it
2. “Salame Aquila: The Traditional Salami of Abruzzo” – www.italymagazine.com