Chef at 17:34, 3 July 2017

2017-07-03T17:34:23Z

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{{#seo:
|title=Salame Piacentino (Piacenza salami)
|titlemode=replace
|keywords=#pork #fat #sausage #figs #salted #grains #wines #gnocchi #dairy #cured #salami
|hashtagrev=12032020
|description=DOP Salame Piacentino belongs to the group of salted and naturally cured products, with a casing made from the rectum of the pig, to be consumed uncooked...
}}


[[Image:Salame Piacentino.jpg|300px|thumb|right|Salame Piacentino]]
'''[[Template:Denominazione d'Origine Protetta|DOP]] Salame Piacentino''' belongs to the group of [[salted]] and naturally
[[cured]] products, with a casing made from the rectum of the pig, to be consumed
uncooked.
To make Salame Piacentino, lean [[pork]] is used, with the addition of 15% to 20% [[pork]]
[[fat]].
The finished product is cylinder-shaped, normally weighing between 0.25 kg to 1 kg.
When sliced, the colour is bright red, interspersed with white dots of [[fat]]. The aroma
is distinctive, very intense, rather sweet, with the characteristic smell of [[sausage]]
[[meat]]. Salame Piacentino is made using fresh pig thighs from animals born, raised
and slaughtered in Emilia-Romagna and Lombardy and meeting production regulation
requirements.

GEOGRAPHICAL AREA: The making of Salame Piacentino takes place in the
area of the Province of Piacenza, limited to those areas no higher than 900 metres
elevation.

EVIDENCE OF ORIGIN: The making of Piacenza processed [[pork]] products, and
especially of Salame Piacentino, has taken place since Roman times and has been
handed down over time, becoming concentrated in the geographic area.
The history of the product goes back to the development of a typical rural culture
common to the entire Po Valley, the area supplying the raw materials, which are then
processed in an area which is much smaller and which has well-established,
particular traditions regarding this product.
The product's origin is thus connected with the spreading of pig-breeding in the area
and with the particular climatic conditions.
Historical references to Salame Piacentino are found in the gastronomic traditions of
the Po Valley.
At the present time, the production rules follow the lines of the already existing
specific national regulations for the designation of origin prosciutti of Parma and San
Daniele.

ACQUISITION: Salame Piacentino production includes the following stages: grinding of the [[meat]];
seasoning with a mixture of [[salt]], [[spices]] and condiments; mixing; stuffing and tying;
aging. Aging begins at the time of salting, and must take place for a period of no
less than two months.

LINK: The requirements for Salame Piacentino depend on the environmental conditions and
on natural and human factors. In particular, the unique character of the raw material
is strictly connected to the defined geographic macro zone.
In the area which supplies the raw material, the development of livestock-breeding
is linked to the extensive cultivation of [[grains]] and to the processing of [[dairy]]
products, which is particularly specialised, making the area very suitable for pig breeding.

The justification for the localised production of Salame Piacentino lies in the
particular conditions of the microzone defined in point.
The environmental factors are closely tied to the characteristics of the production
area, where cool, wide valleys with abundant water and hilly wooded areas
predominate, having a great influence on the climate which, in turn, has a great
influence on the particular qualities of the finished product.
The set of "raw material - product - name" is linked to the specific socioeconomic
development of this geographic area, with certain characteristics irreproducible
elsewhere.

GASTRONOMY: The best way to conserve [[Template:Denominazione d'Origine Protetta|DOP]] Salame Piacentino is to completely remove the external casing and wrap it in a slightly damp cloth. In this way, it can be kept in the fridge for up to 15 days. In order to obtain a compact slice, it is best to cut the [[salami]] obliquely while still cold, and to eat it when it reaches a temperature of 10°C. It is excellent as a starter, served with traditional fried [[gnocchi]] or fresh [[figs]] and accompanied by a glass of one of the [[Template:Denominazione d'Origine Protetta|DOP]] Colli Piacentini [[wines]].

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=637 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/pork|#pork]] [[Special:Search/fat|#fat]] [[Special:Search/sausage|#sausage]] [[Special:Search/figs|#figs]] [[Special:Search/salted|#salted]] [[Special:Search/grains|#grains]] [[Special:Search/wines|#wines]] [[Special:Search/gnocchi|#gnocchi]] [[Special:Search/dairy|#dairy]] [[Special:Search/cured|#cured]] [[Special:Search/salami|#salami]]
</code>

Salame Piacentino (Piacenza salami) - Revision history

Chef at 17:34, 3 July 2017