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Salumificio La Rocca - Salumi tipici piacentini


Salame Piacentino PDO

€ 6,59
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Salame Piacentino PDO

A strict discipline approved by the European Union controls and protects the production areas of Salame PIacentino Dop, the care of wellbeing, the choice of pigs  which must have specific characteristics, the modalities of processing and maturing.

Salame Piacentino Dop  is prepared exclusively with cuts of lean and pink pancetta from heavy pigs from Emilia-Romagna and Lombardy.

The minced meat with the traditional coarse mill is topped with a mixture of salts and spices and moistened with an infusion of garlic and white wine from our hills: the Monterosso di Castell’Arquato.

RAW  MATERIALS USED: Mixed minced meat from National fresh pigmeat.

SALTING, FILING AND tying process: by hand

NATURAL Protection: Natural chitterling pork

SEASONING: the salame piacentino Dop has a minimum maturation of 45/60 days

Exterior mold: natural

INGREDIENTS: Pigmeat, salt, wine, dextrose, spices, preservatives: potassium nitrate and sodium nitrite

Allergens: no one

OGM: no one

Middleweight: 0,500- 0,700 Kg.

cut appearance: bright red/pink in the lean parts and white in the mixed parts, medium/coarse grain

ORGANOLEPTIC CHARACTERISTICS The salame piacentino DOP has a compact texture, sweet and savoury taste of seasoned meat, hints of pepper, an aroma strong and spice.

STORAGE: Whole from 12 to 15°C, humidity 60/80%. Once cut into refrigerator wrapped in food foil

Consumption: to be consumed a sit is, slightly thick sliced by hand after removal of the skin or for appetizing recipes.