Salame di Fabriano

Salame di Fabriano is a traditional Italian cured meat that originates from the Marche region of Italy. It is specifically produced in the towns of Fabriano, Sassoferrato, and Cerreto d’Esi. This delicious salami can be found in local specialty shops and butchers in these towns, as well as in larger cities throughout the region.

One popular recipe using Salame di Fabriano is a simple antipasto platter, featuring thinly sliced salami alongside other cured meats, cheeses, olives, and bread. Another classic dish is a pasta carbonara, where the salami is diced and added to the creamy pasta sauce for a flavorful twist on the Traditional Recipess.

Salame di Fabriano has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional production methods and ties to the local area. It is made with specific specifications, including using only high-quality pork meat, salt, pepper, and other natural spices, and being cured for a minimum of 60 days.