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.