Salame Piacentino Dop

The salame piacentino, together with bacon and sausage, was present on the fine tables of princes and kings in the first decades of the 16th century at the Court of Philip V, King of Spain. However it was Cardinal Giulio Alberini who recognised this product and introduced it in the elite of France and Spain.

Consumption

To be served correctly, the salame must be skinned before cutting it in slices: this is to avoid that mould present ruins the taste of the product. In can be served as an antipasto, and with DOC Colli Piacentini wines, which exalt its taste, or it can be used in delicious traditional recipes.

Conservation

The salame must be preserved in a refrigerator, wrapped in a cloth. It should be taken out of the fridge at least one hour before it is sliced, because if served cold it is less tasty.

Production

For the lean part different parts of the animal are used, while for the fat parts lard, the throat and pieces of bacon are used. Lean pork meat and the fat parts are reduced to little pieces and then are minced with moulds which have holes which have a diameter superior to 10 mm. The intestines are filled and the salami is tied with string; it is successively holed and put to dry in places with controlled temperature and humidity. The maturation phase takes place at a temperature included between 12 to 19°C, with a humidity of 70-90%, for a period not less than 45 days.

by NATURALMENTE ITALIANO