Milano, Brianza, Lombardia
Area: Lombardy Region, it is a salami made from pork and beef and pork fat in equal parts or only from pork and pork fat. Also added are salt, split peppercorns, ascorbate and nitrates at producer’s discretion in filtered infusion of crushed garlic and white wine. The form is cylindrical, the dimensions: from 20 to 60 cm in length and 6 to 11 cm in diameter. Weight: 2-3 kg.
color: bright red color with ‘grain of rice’ appearance that is due to the minute particles into which the flesh is minced (just a few millimeters). The particles of lean meat and fat can nevertheless be clearly distinguished.
The Lean pork and beef fat and full-bodied pig (bacon) are broken so that the parts of fat and lean are distinct. The mixture is seasoned and stuffed into natural or artificial casings.
a) Raw material: Lean pork, lean beef and beef (25%) and pork lard (25%).
b) Technological: salt, pepper, herbs, garlic (optional) crushed or processed, white wine, spices.
c) Additives: saltpeter.
In natural environment slightly heated for 10-15 days.
Aired in cellars and damp, from three to six months, or in artificially ventilated rooms for a fortnight.
Once production was typical in Codogno, now occurs in Brianza and around the Milan area. A typical production center is S. Colombano al Lambro. In the area of Codogno sometimes is added to the mixture a small amount of pig’s blood.
In part Source: Atlas of typical Italian products, Insor, 1989-1995