Difference between revisions of "Salame Piacentino (Piacenza salami)"
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[[Image:Salame Piacentino.jpg|300px|thumb|right|Salame Piacentino]] | [[Image:Salame Piacentino.jpg|300px|thumb|right|Salame Piacentino]] | ||
− | '''[[Template:Denominazione d'Origine Protetta|DOP]] 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 | + | [[cured]] products, with a casing made from the rectum of the pig, to be consumed |
uncooked. | uncooked. | ||
− | To make Salame Piacentino, lean pork is used, with the addition of 15% to 20% pork | + | To make Salame Piacentino, lean [[pork]] is used, with the addition of 15% to 20% [[pork]] |
− | fat. | + | [[fat]]. |
The finished product is cylinder-shaped, normally weighing between 0.25 kg to 1 kg. | 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 | + | 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 | + | 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 | + | [[meat]]. Salame Piacentino is made using fresh pig thighs from animals born, raised |
− | |||
and slaughtered in Emilia-Romagna and Lombardy and meeting production regulation | and slaughtered in Emilia-Romagna and Lombardy and meeting production regulation | ||
requirements. | 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 | area of the Province of Piacenza, limited to those areas no higher than 900 metres | ||
elevation. | 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 | especially of Salame Piacentino, has taken place since Roman times and has been | ||
− | handed down over time, becoming concentrated in the geographic area | + | 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 | 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 | common to the entire Po Valley, the area supplying the raw materials, which are then | ||
Line 38: | Line 38: | ||
specific national regulations for the designation of origin prosciutti of Parma and San | specific national regulations for the designation of origin prosciutti of Parma and San | ||
Daniele. | Daniele. | ||
− | + | ||
− | Salame Piacentino production includes the following stages: grinding of the meat; | + | 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; | + | 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 | aging. Aging begins at the time of salting, and must take place for a period of no | ||
less than two months. | less than two months. | ||
− | + | ||
− | The requirements for Salame Piacentino depend on the environmental conditions and | + | 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 | on natural and human factors. In particular, the unique character of the raw material | ||
is strictly connected to the defined geographic macrozone. | is strictly connected to the defined geographic macrozone. | ||
In the area which supplies the raw material, the development of livestock-breeding | 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 | + | is linked to the extensive cultivation of [[grains]] and to the processing of [[dairy]] |
− | products, which is particularly | + | products, which is particularly specialised, making the area very suitable for pigbreeding. |
− | The justification for the | + | The justification for the localised production of Salame Piacentino lies in the |
− | particular conditions of the microzone defined in point | + | particular conditions of the microzone defined in point. |
The environmental factors are closely tied to the characteristics of the production | The environmental factors are closely tied to the characteristics of the production | ||
area, where cool, wide valleys with abundant water and hilly wooded areas | 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 | predominate, having a great influence on the climate which, in turn, has a great | ||
influence on the particular qualities of the finished product. | influence on the particular qualities of the finished product. | ||
Line 62: | Line 61: | ||
elsewhere. | 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]]. | |
− | |||
− | The best way to conserve Salame Piacentino | ||
'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=637 The European Commission] ''' | '''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=637 The European Commission] ''' |
Revision as of 14:01, 14 February 2017
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 macrozone. 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 pigbreeding.
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 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 DOP Colli Piacentini wines.
Reference: The European Commission