Salame “S. Angelo” I.G.P. is an ancient product with roots dating back to the Arab-Norman era.
The earliest evidence goes back to the 11th century, during the time of Count Roger I of Hauteville. The fusion of the customs and traditions of the two peoples, the abundance of pigs in the area of S.Angelo, and the rediscovery of pork in local cuisine likely gave rise to the production of Salame S. Angelo.
Today, Salame “S. Angelo” I.G.P. is produced in the valley of the Municipality of S. Angelo di Brolo, in the province of Messina (Sicily – Italy). It is a cured sausage made with a single-grain mixture of exclusively pork meat and is stuffed into a natural casing.
The meat used-partly from local farms and partly from selected Italian producers-comes from the muscle mass of the ham, shoulder, loin, rib, and belly. Stuffing is carried out using stuffing ma-
chines that eliminate air pockets, ensuring greater hygiene and safety of the product.
The high quality of this salami is due not only to the natural ingredients used-Such as sea salt and medium-ground black pepper, which has a bacteriostatic effect-but also to the skillful hands of the Master Butchers of Sant’Angelo. Their expertise, passed down over time and carried out according to strict traditional guidelines, is essential.
Equally important is the aging process, which takes place in ventilated rooms and ranges from 30 days for the sottocularino casing to 50 days for the cularino casing. The unique microclimate of the valley-characterized by humidity and natural air currents due to the area’s specific orographic structure-acts as a vast, natural aging chamber, playing a key role in the process.
The synergy between natural factors and the craftsmanship of the Santangiolese butchers in preparing the mixture and managing the aging process makes Salame “S. Angelo” I.G.P. a high-quality artisanal product with unmatched organoleptic characteristics.
The Consorzio Tutela Salame S. Angelo I.G.P.
Passed down through the centuries from generation to generation, the recipe and preparation method of Salame S. Angelo I.G.P. are today an invaluable heritage. This heritage is preserved through the skilled work of local producers and the Consortium for the Protection of Salame S. Angelo, which oversees production through a strict set of regulations, ensuring the quality of a salami that continues to offer consumers the pleasure of genuine foods and the rediscovery of traditional flavors.
The companies currently part of the Salame S. Angelo I.G.P. Protection Consortium are:
- Salumi Caputo S.r.l.
- Starvaggi 1969 S.r.l.
- F.lli Fasolo S.r.l.
- Guidara Salumi S.r.l.
- Pintaudi S.n.c.
