The salame piacentino, together with bacon and sausage, was present on the fine tables of princes and kings in the first decades of the 16th century at the Court of Philip V, King of Spain. However it was Cardinal Giulio Alberini who recognised this product and introduced it in the elite of France and Spain.
To be served correctly, the salame must be skinned before cutting it in slices: this is to avoid that mould present ruins the taste of the product. In can be served as an antipasto, and with DOC Colli Piacentini wines, which exalt its taste, or it can be used in delicious traditional recipes.
To guarantee the authenticity of Salame Piacentino Dop, each product label issued by the consortium bears the following marks: the wording "Salame Piacentino Dop" also accompanied by the pertinent European community blue seal; the consortium logo (red with a cornucopia and a heraldic coat of arms); the Ecepa mark (certification body).