The use of meat coming from the noble parts of the pigs, raised in Lombardia and Emilia Romagna, gives authenticity and quality to this product. The respect of the traditional manufacturing method ensures a sweet and intense taste to our salami. Salame Piacentino is produced using only selected pork cuts and pork fat. Initially, both lean and fat parts are chopped and combined together, coarsely ground in full respect of the tradition. Then, the kneading process is carried out, during which salt, spices and wine are added in carefully measured quantities. The mixture is then stuffed into a natural pork casing, tied and left to dry in special rooms for about a week. The curing period, which lasts from 45 up to 80 days depending on the size, follows.
Salame Piacentino can be enjoyed with bread or with the classic "burtleina Piacentina" (Bortellina is a crisp omelette, usually paired with cold cuts). Suitable for any type of event, it can be paired with good wine, preferably sparkling wines. We recommend a bottle of sparkling Gutturnio or Bonarda Oltrepò Pavese; among white wines (which enhance the product as well as red wines, or even better) Ortrugo Piacentino, or dry Aromatic Malvasia di Candia. Traditionally sliced with a knife, it can also be cut with a slicer.
Region: Emilia Romagna
Producer: Salumi Grossetti
Ingredients: Pork, pork fat, salt, dextrose, spices. Preservatives: E 252, Antioxidant: E 301
Storage conditions: store at 4°C
Shelf-life: 60 days from the date of production
The weight of products as indicated on the label may slightly vary from the real weight of the delivery due to the small-scale artisanal production.
Salumi Grossetti boasts a long family practise in the production of traditional cold cuts from Piacenza. The workshop was created in 1875, in Pianello Val Tidone, handing down from generation to generation the art of preparing cured meats. After four generations, the workshop has now become a modern cured pork meat factory, equipped with advanced technological tools and procedures recognized at Community level to ensure the highest standards in terms of food safety and healthiness. Here, the pig meats for the production of “Salumi DOP piacentini” (PDO cold cuts from Piacenza) – Coppa PIacentina, Salame Piacentino and Pancetta Piacentina - are carefully selected, handcrafted and cured. Salumificio Grossetti is a member of the Consorzio Salumi Tipici Piacentini (Consortium Typical Cold Cuts from Piacenza) and the Consorzio Salumi D.O.P. Piacentini (Consortium PDO cold cuts from Piacenza). The company takes part in various events, during which the Salumificio is committed to the enhancement and promotion of the Typical Cold Cuts.