Salame di Frattula

Salame di Frattula is a traditional Italian cured meat that originates from the Marche region in Italy. It is specifically produced in the towns and communes of Fratte Rosa, Pergola, and Arcevia. This delicious salami can be found in various stores and shops in these areas, such as the local butcher shops and specialty food stores.

One popular recipe that features Salame di Frattula is the “Salame di Frattula Crostini.” To make this appetizer, thinly slice the salami and place it on toasted bread slices. Drizzle with extra virgin olive oil and sprinkle with grated Parmesan cheese. Another recipe is the “Salame di Frattula Pasta,” where the salami is diced and sautéed with garlic, cherry tomatoes, and chili flakes, then tossed with cooked pasta.

Salame di Frattula has received the prestigious PAT (Traditional Agri-Food Product) recognition, which guarantees its traditional production methods and high-quality ingredients. The specifications for this salami include using only pork meat from selected local breeds, such as Cinta Senese and Large White, and seasoning it with salt, pepper, and natural spices. The salami is then aged for a minimum of 60 days.

Sources:
– “Salame di Frattula” – www.marche.it/salame-di-frattula
– “Traditional Agri-Food Products of Marche” – www.marche.it/traditional-agri-food-products