Salame ticinese

Salame ticinese (also called salame nostrano) is a variety of salami originating in Ticino, the southernmost region of Switzerland. It is characterized by coarsely ground meat and it is often made into small sausages, called salametti. It is an emblematic air-dried cured pork meat of Ticino, along with prosciutto crudo and coppa. These are referred to as salumi.

Production process
For the production of salami, first choice meats are used. They are selected from the shoulder, nut, thigh and bacon trimmings. The lard is extracted from the fatty tissue of the back and cut into cubes. The meat is coarsely minced and seasoned with salt, saltpeter, pepper, spices and sometimes garlic and wine. The maturation of the salami can last, depending on the size, from a month up to a year or more. For the salametti instead, it takes only 8-10 days.

History
Centuries ago, when peasants ate meat only a few times per year, salami was a luxurious product. It was not made for consumption but for sale, and it was a source of income. In the 18th century, wealthy families would hang cured meats from the bedroom ceiling, and among these, salami. In a text written in 1767, Descrizione del baliaggio di Locarno (lit. 'Description of the bailiwick of Locarno'), salami is described among other luxury foods: salsiccia affettata e cruda, detta salammi (lit. 'sliced and raw sausage, called salami').

Modern production
Salami was homemade until the 1970s, especially in rural contexts. The traditional slaughtering of the pig in Ticino is called mazza. Today, salami is a very popular consumer product in both Ticino and Switzerland, and it is made in large meat factories. Rapelli is the largest manufacturer in the country. In addition to pork salami, horse, donkey, deer, and wild boar salami are also produced. Local specialties include salami matured in the medieval Castles of Bellinzona.