Salame Piacentino PDO
Price per Kg. Euro 26,33
0.3 Kg. Vacuum-packed slice
0,6 Kg. Whole piece
Delivery in Italy: 2-3 working days, refrigerated packages with synthetic ice.
Shipping costs In Italy: Free for purchases over 50 Euros. 10 Euros for purchases within 50 Euros.
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, garlic and wine infused, preservatives: potassium nitrate E252 and sodium nitrite E250. Inedible casing.
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.
Nutritional declaration for 100 g. of product
Energy 384 Kcal/ 1599 KJ
Fat 29,0% of which saturates 12,0%
Protein 30,0% Salt 4,0 %
Carbohydrates 0,5 % of which sugar 0,5 %