Salame Piacentino becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the region of Emilia Romagna.
Salame Piacentino PDO is produced using lean cuts of pork and pork fat. The raw material comes from pigs born and bred in Emilia Romagna and Lombardy, while the area of ​​production is the entire province of Piacenza.
The manufacturing process is carried out in four phases. Initially are chopped and combined together both sides Lean and fat, using a quite coarse in full respect of tradition. Then comes the mixing, during which they added salt, spices and wine in carefully measured quantities; the mixture is then stuffed into a natural pork casing, tied up and left to dry in special rooms for about a week; then follows the maturation period which lasts at least 45 days.
The finished product has a cylindrical shape, with a weight ranging from 400 grams to 1 kg.
When cut, the slice looks compact. In the lean, bright red, are distinguishable and well distributed fat particles a pinkish white, typical of this coarse-grained salami.
The fragrance has a delicate aroma of cured meat, accompanied by a hint of spice.
The palate is soft, but firm, sweet and savory at the same time, with a delicate aroma of cured products.


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