Salame morenico

Another extremely significant typical product is the “Salame Morenico di Pozzolengo”, which has recently been awarded the De.C.O. (Municipal Designation of Origin), classic typical product that “is born from nature and grows with man”.
The typicality, distinguishability, notoriety and peculiarities of the Salame Morenico di Pozzolengo are strictly attributable to the environment of origin, understood both in terms of natural factors but also of human factors which, in perfect symbiosis, have contributed to combining and defining over time the characteristics that make it unique.
The natural, environmental and climatic factors, with cold temperatures that are not too intense in winter and a warm but sufficiently ventilated climate in spring-summer, as well as the conservation environments themselves (cool and ventilated cellars, sometimes underground, with thick brick walls and rammed earth or poorly waterproofed rough floors), are favorable and fundamental for perfect conservation and seasoning.
Human factors, understood in historical-cultural terms, of tradition, manual skills, craftsmanship, skills, tools, times, methods, ingredients, are perpetuated over time in farms and artisanal salami production laboratories, where modern technologies are expertly combined of processing using ancient handed down methodologies.
The figure of the farmer-butcher is still present in the Pozzolengo countryside, as pig farming for family use is still widespread.