Salame Piacentino PDO

The production area of Salame Piacentino PDO covers the territories located up to 900 metres above sea level within the province of Piacenza, in the region of Emilia-Romagna. Pigs used for production must be born, bred and slaughtered in the Emilia-Romagna region.

The lean part is selected by excluding cuts of meat from the head, while for the fatty part (10-30%) lard, throat and bacon parts without soft fat can be used. The meat is minced in a meat grinder with a large-hole mould (over 10 mm in diameter) and dry seasoned with salt, pepper, nutmeg, garlic, wine and sugar. The resulting mixture is stuffed into pig intestine, tied with string, perforated and dried in a suitable environment. Curing is carried out under controlled temperature and humidity conditions for a period of not less than 45 days from the date of salting. Ventilation and exposure to natural light and humidity are permitted during maturing.

The first traces of pig farms in the area where Salame Piacentino PDO is produced can be traced back to a millennium before the Christian era. Later, there is archaeological evidence during the Roman civilisation, 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 the Trebbia Valley (PC), where a 12th-century mosaic depicts the 'sacred' rite of slaughter. At the beginning of the 15th century, shopkeepers in Milan and Lombardy were already distinguishing salumi from Piacenza from those from other parts of the Po Valley by describing them as 'roba de Piaseinsa'. From the first decades of the 18th century, cured meats from Piacenza were also able to gain appreciation in the elite circles of France and Spain thanks to the skillful diplomat Cardinal Giulio Alberoni from Piacenza. From the last century, local meat processing began to take on a semi-industrial connotation, but despite the passage of time and advances in technology, companies continue to produce using traditional methods, linked to customs handed down from generation to generation.

Characteristics

When cut, the colour of the slice is bright red interspersed with pinkish-white lard. The flavour is sweet and delicate; the aroma is fragrant and characteristic, strictly conditioned by the maturing period.

Pairings

Excellent as an appetiser, paired with the traditional 'gnocco fritto'. Perfect together with other traditional Emilian cured meats and cheeses. It can also be used in the preparation of appetising traditional local recipes. It goes very well with Colli Piacentini PDO wines. Try it with fresh figs, a real delicacy.

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

Antioxidant: E301.

Preservatives: E252-E250.

To best conserve Salame Piacentino PDO we recommend completely removing the outer casing, wrapping it in a slightly dampened cloth and keeping it in the fridge for up to 15 days. It is good practice to cut it, obliquely, when it is still cold to obtain a compact slice; it is also recommended to eat it when it reaches a temperature of 10°C.