According to the specification of the Consortium, the area of the production and transformation of the SALAME PIACENTINO D.O.P., includes the land of the province of Piacenza up to the 900 m a.s.l., whose its climate and territorial characteristics are foundamental to obtain the unique taste, which made this salami so famous all over the world.
Historical background
Swine’s presence traces in this area were found as far back as the Neolithic period.
In the Middle Ages, the processing of working swine’s meat developed a lot: many representations of this animal were made inside of the Saint Colombano Abbey of Bobbio, in Trebbia valley. There a mosaic from the XII Century, represents the sacred ritual of the slaughter of the pig.
Seasoning and characteristics of the Salame Piacentino D.O.P.
The Salame Piacentino D.O.P. is a charcuterie product, coarse-grained sausage, obtained by the lean meat and the 10-30% of fatty meat pieces from Italian swine.
The seasoning is made only in a temperature and umidity controlled factors, not less than 45 days from the salting.
The dinstinctive quality of the Salame Piacentino D.O.P. is the result of the skill of the master salami makers, professionals to blending and seasonig the meat.
On cut, the slice appears compact and bright red colour with a fatty pinky white dot pieces.
Flavor and taste are sweet and fragrant, according to the different seasoning time.
