Salame Piacentino PDO is produced using only pork meat and fat cuts. Within the lean part, which is bright red, layers of lard are evenly distributed. They are pinky-white, which is typical of this coarse-grained ‘salame’. It has a delicate aroma of cured meat, accompanied by a slight hint of spices. It is tender but compact, both sweet and salty, with the delicate aroma of cured products.
The manufacturing process is carried out in four phases:
– First of all, both the lean and fatty parts are chopped and mixed, roughly minced in the traditional way;
– The blending stage follows and a carefully dosed amount of salt, spices and wine are added.
– The mixture is packed into pork gut skin, tied up and dried in special rooms for about a week.
– The product is left to mature for a period of about 45 days.
The finished product is cylindrical and weighs between 400 g to 1 kg. When sliced it remains compact.
The swine destined to the production of “Salame Piacentino PDO” come from the regions of Emilia Romagna and Lombardy, whereas the processing remains within the province of Piacenza, where the typical weather and territorial conditions are essential to obtain that unique taste for which it has become so famous.

Thanks to Consorzio Salumi DOP Piacentini.