Salami Piacentino DOP

Salame Piacentino DOP is a coarse-grained cured meat product obtained from the lean and fatty parts of pigs belonging to the Large White and Landrace Italiana, Duroc breeds or other breeds compatible with the Italian heavy pig.

The production area of ​​Salame Piacentino DOP concerns the territories located up to 900 meters above sea level. within the province of Piacenza, in the Emilia-Romagna region. The pigs used for production must be born, raised and slaughtered in the Emilia-Romagna region.

The lean part is selected by excluding cuts of meat coming from the head, while for the fatty part (10-30%) lard, throat and parts of bacon without soft fat can be used. The meat is passed through a meat grinder with a mold with large holes (over 10 mm in diameter) and dry seasoned with salt, pepper, nutmeg, garlic, wine and sugar. The mixture obtained is stuffed into pig casing, tied with string, pierced and dried in suitable environments. Seasoning is carried out in controlled temperature and humidity conditions for a period of no less than 45 days from the date of salting. During maturation, ventilation and exposure to natural light and humidity are allowed.

The first traces of pig farms in the production area of ​​Salame Piacentino DOP can be traced back to a millennium before the Christian era. Subsequently, there is archaeological evidence during the Roman civilization, such as a bronze amulet-pendant bearing the effigy of a small pig. The pig is also found inside the Abbey of San Colombano in Bobbio, in Val Trebbia (PC), where a 12th century mosaic represents the "sacred" ritual of slaughter. At the beginning of the 15th century, shopkeepers in Milan and Lombardy were already distinguishing cured meats from Piacenza from those coming from other places in the Po Valley by qualifying them as "roba de Piaseinsa". From the first decades of the eighteenth century, Piacenza cured meats managed to be appreciated even in the elite circles of France and Spain thanks to the skilled diplomat from Piacenza, Cardinal Giulio Alberoni. Starting from the last century, local meat processing began to take on a semi-industrial connotation, but despite the passage of time and the progress of technology, companies continue to produce with traditional methods, linked to customs handed down from generation to generation.

Features

When cut, the color of the slice is bright red interspersed with lardons of white-pink fat. The flavor is sweet and delicate; the aroma is fragrant and characteristic, strictly conditioned by the maturing period.

Pairings

Excellent as an appetizer, combined with the traditional "fried gnocco". Perfect together with other traditional Emilian cured meats and cheeses. It can also be used in the preparation of appetizing traditional local recipes. It pairs very well with Colli Piacentini DOP wines. Try it with fresh figs, a real delicacy.

Pork, salt, dextrose, sucrose, spices, garlic infusion and wine.

Antioxidant: E301.

Preservatives: E252-E250.