A strict specification approved by the European Union controls and protects the production areas, the care for animal welfare and the choice of pigs that must have specific characteristics, processing and maturing methods.
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.
DOP Salame Piacentino does not contain gluten nor milk derivatives.
All ingredients are allergen free and do not come from GMOs.
The meat is stuffed into casings of natural pork gut, which having a slightly oily wall, slows the drying of ground meat.
After the traditional manual binding it is then seasoned for a minimum of 45 days as required by the specification, to obtain a nice compact product and an optimal homogeneity of drying between the inner parts and the outside of the slice.
Once the skin is removed, it can be consumed hand cut, slightly thick. It is excellent with wholemeal bread and piadine.
To properly preserve the salami it is advisable to keep it in a cool place if whole, in a refrigerator protected by cellophane if cut. If it is particularly seasoned, to facilitate the removal of the skin, we suggest to wrap it for a few hours in a cloth soaked in water or in white wine. After that we suggest to make a star shaped incision on the skin on the top and then proceed to completely peel the product, which will also be slightly softened.
Nutritional declaration for 100 g. of product
