Salame Piacentino D.O.P.
minimum 45 days
€ 19.00 / Kg
We will compensate for small differences in weight ± by varying the quantity of other products in the cart.
The production, processing and staging area of Salame Piacentino PDO encompasses the entire territory of the province of Piacenza; only here, in fact, are there perfect climatic and environmental conditions for its creation.
The tradition of pig breeding in the Piacenza area dates back to Roman times; year after year, the cured meats produced in Piacenza and its province began to stand out for their quality, so much so that shopkeepers referred to them as "roba de Piasensa", precisely to underline their greatest value.
Salame Piacentino, together with Coppa and Pancetta, began to acquire more and more importance also at an economic level: the Consorzio dei Salumi Piacentini was created, then transformed into Consorsio Salumi Dop Piacentini following obtaining the European DOP certification in 1996.
This is another excellence of our region:
it has a cylindrical shape with a compact slice, in which the pinkish-white lardons of fat typical of this coarse-grained salami are evident.
The intense scent given by aging, colored by a light spicy aroma, maximizes its sweet but tasty and persistent taste.
It will be delivered wrapped with a label.
Tips & Pairings:
Salame Piacentino can be served in various ways, but the most appropriate combination is certainly in a platter with aged cheeses such as Parmigiano Reggiano Dop or Provolone Valpadana Dop, all linked by a full-bodied and soft red such as Sangiovese or by a more lively like Lambrusco.
Also excellent as a filling for bread and piadina for quality aperitifs.
Ingredients & Allergens:
Pork, salt, dextrose, sucrose, spices, garlic and wine infusion. Antioxidant: E301.
Nutritional values per 100 g:
Energy value 381 Kcal Fat 29 g of which saturated 9 g Carbohydrates <1 g of which sugars <1 g Proteins 30 g salt 4 g