The Salame Piacentino DOP, alongside coppa and pancetta, stands as one of the most iconic cured meats of the Piacenza province. This salami, deeply rooted in the culinary traditions of the Emilia-Romagna region, boasts a rich history and distinctive characteristics that set it apart.
Historical Roots
The history of Salame Piacentino DOP stretches back centuries. Pig farming in the Piacenza area can be traced back to Roman times. The Middle Ages and the fifteenth century saw an increase in cold cut production, aided by the area's favorable climate. By the 18th century, Piacenza charcuterie was being exported to France and Spain, thanks to the efforts of Cardinal Giulio Alberoni, a diplomat from Piacenza.
Evidence of pig farming dates back to one millennium BC. Archaeological finds from the Roman civilization include a bronze talisman-pendant depicting a small pig. A 12th-century mosaic in the Abbey of San Colombano a Bobbio, in Val Trebbia (Piacenza), portrays the "sacred" rite of pig slaughtering. By the early 15th century, vendors in Milan and Lombardy distinguished Piacenza charcuterie as "roba de Piaseinsa" (stuff from Piacenza).
Production Area and Method
Salame Piacentino PDO is produced within the Province of Piacenza, up to 900 meters above sea level, in the Emilia-Romagna region. The pigs used for production must be born, raised, and slaughtered in the regions of Lombardy and Emilia-Romagna.
The production method involves selecting lean cuts of pork, excluding meat from the head. Lard, throat, and underbelly parts (excluding soft fat) are used for the fat component, comprising 10% to 30% of the mixture. The meat is minced coarsely, with holes larger than 10 mm, and seasoned with salt, pepper, nutmeg, garlic, wine, and sugar. The mixture is then stuffed into a pork casing, tied with string, pierced, and dried. Curing takes place under controlled temperature and humidity conditions for at least 45 days, starting from the date of salting. Ventilation and exposure to light and natural humidity are permitted during curing. To be considered authentic PDO Salame Piacentino, the salami must meet strict specifications set by the Salumi DOP Piacentini Consortium.
Leggi anche: Classifica Salumi Piacentini
Characteristics and Appearance
Salame Piacentino DOP has a cylindrical shape and weighs between 400 grams and 1 kilogram. When sliced, it presents a vivid red color, interlaced with pinkish-white lard fat, giving it a compact appearance. It boasts a fragrant aroma, with a subtle hint of spices, and a delicate, sweet taste. The dimensions of grinding vary between 10 and 18 mm, in accordance with tradition, which wants the product characterized by the coarse grain.
Taste and aroma
The aroma is fragrant, with a slight hint of spices. Of delicate and sweet taste, it is consumed in its natural state, cut with a knife. Its distinctive flavour comes from just the right amount of salt, pepper, garlic, wine and sugar that are added to the minced meat, and from an ageing process that lasts no fewer than 45 days.
Gastronomic Uses and Pairings
Salame Piacentino DOP is best conserved by removing the external casing completely and wrapping it in a slightly damp cloth, then refrigerating it for up to 15 days. For a compact slice, it should be cut diagonally while cold and is best enjoyed at 10°C.
This salami is a fantastic starter, served with traditional fried gnocchi or fresh figs. It can also be used as an ingredient in many local traditional dishes. It pairs well with Colli Piacentini PDO wines. Sliced into rounds, this salami makes for a fantastic starter, packing a flavourful punch when served in a traditional gnocco fritto (typical fried bread buns) or as an accompaniment to fresh figs, all washed down with a glass of Gutturnio or Colli Piacentini Bonarda wine.
Marketing and Availability
Salame Piacentino DOP is marketed as such and sold unpackaged, vacuum-packed, or in modified atmosphere packaging, whole, in pieces, or sliced.
Leggi anche: La tradizione del Salame Mariola Piacentino
Distinctive Features and Quality
The distinctive quality of Salame Piacentino DOP is the result of the master charcutiers’ ability to artfully amalgamate the meats and seasoning. The use of salt is carefully controlled, resulting in a salami known for its sweetness.
A Legacy of Quality
The story of Grossetti dates back to the nineteenth century when the great grandfather of the nowadays owner was a butcher. example choose only the havier pigs as a guarantee of high quality meat. The laboratory was founded in 1875 in Pianello Val Tidone, a peasant village on the hills, in the heart of Valtidone. shop has been producing its own cold cuts, only in winter, using the pigs raised by local farmers. become a modern plant. cured meats are still made with a keen eye for quality: "the taste must come only from meat and seasoning" - Antonio says. salt is used in processing, obtaining a range of salami recognisable by their sweetness. Consortium.
Leggi anche: Tesori Gastronomici dell'Emilia-Romagna: Salame Piacentino DOP
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