Salame Cremona becomes part of the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on November 23, 2007.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the regions: Lombardy, Emilia Romagna, Veneto and Piedmont.
Salame Cremona PGI is the result of the processing of pork selected and seasoned with salt and crushed garlic, stuffed into natural casings. The regulations impose the exclusive use of meat from pigs reared in Italy, in the areas of production of the PDO Prosciutto di Parma and Prosciutto di San Daniele PDO. For the preparation of Salame Cremona PGI is also allowed the use of only fresh meat.
The salami is left to mature for at least 5 weeks to the small pieces to over 4 months for the larger and keeps unchanged the typical characteristics of softness and stickiness.
It is thanks to the perfect integration of the ingredients that Salame Cremona PGI is as aromatic and spicy on the palate, fragrant and deep red color that fades gradually into the white parts of the fat. The product has a cylindrical shape with irregular features light and smooth texture. The slices are compact and homogenous.