Salame Piacentino
Salame Piacentino DOP is a coarse-ground pork salame made in Piacenza province below 900 meters, with a sweet, delicate flavor.
- Meat
- Pork
- Grinding
- Coarse
- Protection
- DOP
- Minimum maturation
- 45 days from salting
Count from salting
The lean meat and fat pass through a plate with holes larger than 10 mm. After seasoning, the mixture goes into pork casing, is tied and dried. The specification requires at least 45 days from salting for maturation. Its production area is the part of Piacenza province below 900 meters; the pigs come from Lombardy and Emilia-Romagna.
Gnocco fritto and fresh figs
Serve sliced Salame Piacentino DOP as an antipasto with traditional gnocco fritto or fresh figs. Try Gutturnio or Bonarda dei Colli Piacentini alongside it. Choose one of the two accompaniments for a simple Piacenza-style plate.
