The Salame Piacentino DOP is exclusively prepared with cuts of lean and Rosa of pancetta of heavy pigs from Emilia Romagna and Lombardia.
A strict specification approved by the EU controls and protection areas of production, the care in the welfare of animals, the choice of the pigs that must have specific characteristics, the arrangements processing of and seasoning.
The raw material is minced meat with the traditional coarse grind seasoned with a mixture of salts and spices and wetted with an infusion of garlic and white wine of our hills: the Monterosso of Castell’Arquato.
The Salami doesn't not contain gluten nor milk derivatives. All ingredients are free of allergens and doesn't come from GMOS.
The mixture is stuffed in casings of natural gut of pig, that having the wall slightly greasy, slows the drying of minced meat.
The Salami after the traditional manual binding is then matured for a minimum of 45 days as foreseen by the disciplinary, to obtain a good compactness of the slurry and an optimal drying balance between the inside and the outside of the slice.
It has a compact consistency, a sweet and savory taste of meat seasoned, hints of pepper, decisive and spicy aroma.