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The product
What salsicciotto is
A salami of lean meat only, seasoned with salt and pepper and pressed.
Salsicciotto is made with lean cuts of pork: ham, shoulder, loin and capocollo, with fat never more than 10–20%. The meat, ground medium-coarse, is seasoned only with salt and pepper, whole or cracked, without preservatives.
After a few days’ rest it is pressed under large wooden boards, giving it the typical shape of a small irregular block. In the Frentano area it is a Slow Food Presidium as salsicciotto frentano; Guilmi is one of the inland villages where the tradition lives on.
Territory
Where it comes from
It is made inland in the province of Chieti: in the Frentano area, along the upper and middle Sangro and Aventino valleys, on the eastern slopes of the Majella, from Lanciano to Casoli and Montenerodomo, and in hill villages such as Guilmi.
- Guilmi
- Lanciano
- Casoli
- Torricella Peligna
- Gessopalena
- Pizzoferrato
- Montenerodomo
From field to table
How it is made
- Lean cuts are chosen from pigs raised at home or on small local farms.
- They are ground medium-coarse and seasoned only with salt and pepper.
- The mixture is stuffed into natural casing and tied by hand at both ends: it becomes a salami about 25 cm long.
- After a few days, from the fifth or sixth, it is pressed under large wooden boards, which give it its rectangular shape.
- It ages for up to two months, never more than three; sometimes it is kept in oil or under lard.
In the kitchen
How to use it
Lean and tasty, salsicciotto is enjoyed above all sliced.
- Sliced with country bread and a glass of Montepulciano d’Abruzzo
- On boards with local pecorino and caciotta cheeses
- Kept in oil, to have it tender all year
- In savoury pies and omelettes
Tips
How to choose and store it
- Slice it thinly, removing the casing.
- Keep it in a cool, dry place, or in extra virgin olive oil in a jar.
- Once opened, keep it in the fridge wrapped in food paper.
- It is mainly available from autumn to late spring.
Good to know: it is made in small quantities in homes, butchers’ shops and farm stays: ask in advance.
Ordering
Where to buy it and whom to contact
Contacts checked on the official websites in October 2026: check availability and prices before ordering.
Agriturismo Caniloro
Farm stay in Lanciano, a producer for the salsicciotto frentano Presidium; Berardino Abbonizio is the producers’ contact person.
- Website: caniloro.it
- Phone: 0872 50297
- Mobile: 380 105 0311 – 334 806 5443
- Email: info@caniloro.it
- Address: Contrada Sant’Onofrio, 134 – 66034 Lanciano (CH)
- Source: Fondazione Slow Food
Agriturismo Aia Verde
Clara Ragnelli’s farm stay in Pizzoferrato, a Presidium producer.
- Website: aiaverde.com
- Mobile: 339 531 6606
- Email: info@aiaverde.com
- Address: Casale Cortellacci, 2 – 66040 Pizzoferrato (CH)
- Source: Fondazione Slow Food
Macelleria Caporale
Adriano Caporale’s butcher’s shop in Lanciano, a Presidium producer.
- Email: macelleriacaporale@gmail.com
- Address: Contrada Villa Andreoli, 292 – 66034 Lanciano (CH)
- Source: Fondazione Slow Food
Gallery
Photos
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The image is an illustration drawn for abruzzoparchi.it: we could not find free photos showing the Abruzzo product itself. If you have a photo to share, write to us.
Tradition
History and trivia
Salsicciotto is mentioned in the «Ancient Chapters of the City of Lanciano» of 1592. In an 18th-century account book of the convent of Santa Chiara in Lanciano it even appears as payment to the lawyer handling the nuns’ cases.
It is one of the most typical cured meats of inland Chieti, alongside oil, breads, sweets and sheep’s cheeses. The Slow Food Presidium is supported by the GAL Maiella Verde.
Did you know? in the 18th century salsicciotto was so valuable that it was used as a form of payment.