Salame Strano Filat di Maiale

Salame Strano Filat di Maiale is a traditional cured pork sausage originating in the Ossola Valley of Piedmont, Italy. The name translates to "strange sliced pork salami," reflecting its distinctive production method. Unlike typical salami, which is ground and stuffed into casings, Salame Strano Filat di Maiale is made by taking whole, high-quality cuts of pork—often including shoulder and belly—and threading them onto a string or twine (filat), then dry-curing the entire piece. This technique results in a dense, intensely flavorful product with a firm, sliceable texture and a pronounced marbling of fat.

A great version is distinguished by the quality of the pork, the balance of salt and spices (typically black pepper, garlic, and sometimes local herbs), and a long, slow aging process that develops a deep, savory umami character. The meat should be deep red with creamy white fat, and the flavor should be robust yet clean, without any rancidity.

One of the most celebrated producers is Divin Porcello in Masera, Italy, praised by the guide Where The Foodies Go for their artisanal approach. Regional variations exist within the Ossola Valley, with some producers adding red wine or fennel seeds, while others rely solely on salt and pepper. The sausage is often served thinly sliced as an antipasto, paired with crusty bread, local cheeses, and a robust red wine from the Piedmont region.