Salame Piacentino DOP
Piacenza salame
The third of the Piacenza cured-pork DOPs alongside Coppa and Pancetta. Cylindrical, 400 g to 1 kg, sliced it is vivid red flecked with the rosy-white lentils of its own fat, and the taste is sweet and delicate, its fragrance shaped closely by how long it has hung.
Designation
- Certification
- DOP
- Category
- Meat products (cooked, salted, smoked)
- Registered
- 1996 (Reg. CE n. 1263 del 01.07.96)
Where it is made
Curing in the Province of Piacenza; pigs raised in Emilia-Romagna or Lombardia.
How it is made
Pigs born, raised, slaughtered and butchered in Emilia-Romagna or Lombardia, from Large White, Landrace and Duroc stock as improved by the Italian herd book. Salame destined for slicing may reach 2 kg once fully matured.