The lean meat, coloured bright red, has well-defined pieces of pinkish white lard, typical of this cured meat. The scent is typified by a delicate aroma of aged meat, accompanied by a slight perfume of spices. It is soft but compact to the palate, sweet and sapid at the same time, with a gentle fragrance of aged product.
The Salami is produced using only cuts of meat and pork fat. The raw material derives from pigs born and bred in Emilia-Romagna and Lombardy, while the production area includes the entire province of Piacenza where, as we learnt, this product is already present from centuries. To manufacturing process unwinds in four stages:
Initially both the lean and the fat parts are put together and minced, using a rather coarse grind respecting the tradition;
Then follows the kneading, during which are added salt, spices, garlic infusion and wine skilfully dosed;
The obtained dough is later stuffed in a natural casing made of pork, tied and put to dry in specific areas for about a week;
It follows the aging period that lasts at least 45 days.
The final product is a cylindric shape, with a weight going from 400 grams to 1 kg, the slice has instead a compact and uniform aspect.
The Salami has to be put on the market with the specific PDO brand that guarantees its origin and the respect of the traditional processing methods.
(Translated by Laura Fugazzi)