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Salumificio La Rocca - Salumi tipici piacentini

The salami Mariola Piacenza tradition

Salame Mariola which we call Mariolina del Borgo (Salam Mariöla in Piacenza dialect) is a traditional Piacentino product that meets the requirements established by a specific production specification and is included among the traditional Italian agri-food products (PAT), products included in a special list, prepared by the Ministry of Agricultural, Food and Forestry Policies.
Salame Mariola is enhanced by the Consortium of Typical Piacentini Cured Meats
It has a compact consistency and when well seasoned it has an intense flavor with hints of cellar and wood, a complex and spicy aroma with notes of almond and dried fruit. When cutting it drops it means that ripening is at its peak.
Storage: Once cut in the refrigerator wrapped in cling film.
Consumption: Mariola has a place of honor on a nice platter of cold cuts., Thinly sliced ​​by hand, after removing the skin.
Its intense flavor will make your appetizer exquisite, delicious, greedy and above all unforgettable for friends and guests. The ideal pairing is with wines from the hills such as Lambrusco or Bonarda from Piacenza. It also goes very well with croutons, cheeses and mustards.
History At the beginning of the twentieth century it was customary in Piacenza, Parma and Cremona, in the period of the Immaculate Conception, to slaughter the pig. The cold climate favored the slaughter and subsequent storage of the meat. The products obtained had to be sufficient for the whole summer and for part of the following winter, until the next slaughter of the pig would take place. Due to its large salami size, its characteristic flavor and long maturation, Mariola was often the salami of the Christmas holidays. Its conservation was the result of the experience handed down for generations. The name Mariola derives from that of the casing used for its stuffing, the cecum, which has among its characteristics that of being quite thick and therefore particularly suitable for carrying out the seasoning period in an optimal way.

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