Salame Cremona IGP
Cremona salame
A cylindrical, somewhat irregular salame of at least 500 g finished, no less than 65 mm across and 150 mm long when made up. Compact and soft-textured, its microflora is dominated by lactobacilli and cocci, which is what the disciplinare actually specifies.
Designation
- Certification
- IGP
- Category
- Meat products (cooked, salted, smoked)
- Registered
- 2007 (Reg. CE n. 1362 del 23.11.07)
Where it is made
The Po valley provinces spanning Lombardia, Emilia-Romagna, Piemonte and Veneto.
How it is made
Minimum 20 per cent total protein, collagen-to-protein no higher than 0.10, water-to-protein no higher than 2.00, fat-to-protein no higher than 2.00, and pH at or above 5.20.