Salame Cremonese IGP: Produced according to the strict specification – which provides for the exclusive use of pigs reared in Italy, precisely in the areas of origin of Prosciutto di Parma and Prosciutto di San Daniele – SALAME CREMONA IGP is the result of the processing of fresh meat selected and flavored with salt and pounded garlic, stuffed in pig, cattle, sheep or horse casings.
Once the salami is stuffed, it is left to mature in a humid and poorly ventilated place for a variable period – between a minimum of 5 weeks for the small size up to over 4 months for the large one – while maintaining the characteristic softness and pasty that make it unique in its kind.
Thanks to the perfect integration of the ingredients, ground and kneaded together, the SALAME CREMONA IGP is aromatic and spicy on the palate, with a strong perfume. A unique and unmistakable product, which represents the best synthesis between the culture and nature of the territory of origin.
All parts of the pig world, are cold-processed, minced by hand with rather coarse-grained and seasoned. They are left to “rest” for a day before being stuffed into pig gut fat, if necessary, and washed with vinegar and white wine.
a) Raw material: lean pork (for the success of the product it should be used from every part, including the thigh), a fat-bodied high proportion (over 40%), fat pink with thin veins.
b) Technological: salt, pepper, red or white wine, garlic and crushed, according to some recipes, filtered wine.
e) Additives: saltpeter.
In the kitchen at a temperature of l0-12 degrees for seven days.
From four to twelve months, according to the diameter, in a cool and dark: possible cellars underground or placed at sunset.
All Cremona province, particularly low Cremona province, with the main centers in Soresina, Vescovato and Pizzighettone.
Source: Atlas of typical Italian products, Insor, 1989-1995
Festa del salame 2019 – © Consorzio Salame Cremona
Other Italian Salami