Cacciatore is one of those dishes that cooks and chefs just love; the word means ‘hunter’ in Italian which gives you a clue as to why. The cacciatore salami was popular to eat among Italian hunters. We first mince Pork meat Corse and mix with salt, pepper, capsicum sauce and often with chili to a sticky consistence. Then fill into casing approximately 45 mm in diameter and hung and dry waiting for the fermentation to take place, thus developing the flavor and preserving the meat natural.