Salame Brianza
Salame Brianza DOP is a compact pork salame made in a delimited area of Brianza, with curing time tied to its diameter.
- Meat
- Pork
- Production area
- Delimited area of Brianza
- Protection
- DOP
- Texture
- Compact, not elastic
Diameter determines the minimum time
The specification allows fine or coarser grinding and natural or artificial casings. Salt and pepper are part of the mixture; wine and garlic are optional. Minimum curing times include drying and range from 14 to 105 days according to diameter. For the smallest sizes, specified packaging formats require longer minimums. A single age would miss these distinctions.
A cold frittata with Salame Brianza
The Salame Brianza Consortium serves seven slices of its salame with a cold, thin frittata of eggs, mint and Grana. Our suggestion: serve the slices alongside the frittata so their seasoning stays distinct.
