Salame Piacentino DOP

Piacenza, Emilia

salame Piacentino DOP

Some History
Like the Coppa Piacentina and Pancetta Piacentina, the Salame Piacentino was often on the European royal tables at the beginning of the 18th century. In fact, due to the good public relations maintained by Cardinal Guido Alberoni of Piacenza, who supplied the French and Spanish aristocracy with salami from his native city, this cold cut was available at the court of King Philip V of Spain, among others.

Production Phases
The Salame Piacentino DOP is made with lean pork with the addition of 15% to 20% of pig fat.

Production and aging takes place in the plains and hillsides in the province of Piacenza, however never at altitudes above 900 meters (2,952 feet). The meat used comes from pigs grown in the regions of Lombardy and Emilia Romagna.

Salame Piacentino DOP

The lean meat and pork fat are first minced roughly, then seasoned with salt, pepper, garlic, wine and sugar. The mixture is then filled into thoroughly cleaned pork gut and left to dry in temperature controlled rooms below 20°C. (68°F.), for at least 45 days. The minimum length of ageing depends on the size of each salami, whose final weight varies from 400 grams to one kilogram.

The Salame Piacentino DOP is cylindrical in shape, and the slice is bright red in color and the meat is flecked with small white dots of fat. The distinctive aroma is more or less intense according to the length of aging. The flavor is delicate and relatively sweet.

* Production Zone:
Plains and hillsides below 900 meters (2,952 feet) of elevation in the province of Piacenza

* Producers’ Organization:
Consorzio dei Salumi Tipici Piacentini

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