Selected pork
An element rooted in traditional production and enhanced by the PDO protection system.
Piacenza identity in every slice
Salame Piacentino PDO
Salame Piacentino PDO is tender yet compact, both sweet and salty, with a delicate aroma of cured meat and a slight hint of spices.
Protected denomination
Salame Piacentino PDO
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.
Characteristics
Distinctive traits
Few spices
An element rooted in traditional production and enhanced by the PDO protection system.
Controlled ageing
An element rooted in traditional production and enhanced by the PDO protection system.
Territorial taste
An element rooted in traditional production and enhanced by the PDO protection system.
Sensory characteristics
Slice, aroma and taste
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.
Raw material and territory
Origin of the pork and processing area
Salame Piacentino is produced using only pork meat and fat cuts.
The raw material comes from pigs born and reared in Emilia-Romagna and Lombardy, while processing covers the entire province of Piacenza, where this product has been present for centuries.
Processing
The traditional production phases
- Lean and fat parts are first minced and combined, using a fairly coarse grind in full respect of tradition.
- Salt, spices, garlic infusion and wine are added during mixing in carefully measured quantities.
- The mixture is stuffed into a natural pork casing, tied and dried in dedicated rooms for about one week.
- The ageing period then follows and lasts at least 45 days.
PDO mark
Finished product and guarantee
The finished product has a cylindrical shape, weighing from 400 g to 1 kg, and the slice has a compact appearance.
Salame Piacentino is placed on the market with the PDO mark, guaranteeing its origin and respect for traditional production practices.
FAQ
Frequently asked questions
Essential answers to understand denomination, production rules and guarantees.
Is Salame Piacentino PDO different from an ordinary salame?
Yes. The PDO identifies a product connected to production rules, a geographical area and specific controls.
How can it be recognised?
The PDO product can be recognised through labelling, the European symbol and the mark required by the protection system.
Recipes
Recipes with Salame Piacentino PDO
Ideas and pairings that enhance the taste, aroma and character of Salame Piacentino PDO in the kitchen.
Salame Piacentino PDO
Sant'Anna
A recipe with Salame Piacentino PDO designed to enhance the full flavour of this cured meat in a simple, convivial preparation.
Read morePiacenza PDO Cured Meats Consortium
Learn more about Salame Piacentino PDO
Read the official production rules or contact the Consortium for institutional information.