Salame Piacentino Dop
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.
Consumption
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.
Identification
The labeling system for Salame Piacentino Dop
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).
I.D. card
- Type
- Salted and naturally matured product, produced from lean meat with a low addition of fat, in a percentage between 15 and 20%
- Description
- The end product has a cylindrical shape, and the weight is not less than 400 gr; the colour of the slice is red with small lentils of fat
- Characteristics
- The aroma is typical, very intense and rather sweet, with the characteristic smell of sausages
- Area of production
- The production of the Salami takes place in the entire area of the Province of Piacenza in those area which do not exceed 900 m above sea level
- Selling period
- All year round
- Normative references
- European registration with regulation (CEE) m. 1263/96 issued on GUCE L.163/96, 2nd July 1996
Further information
- Salame Piacentino Dop
