The salame piacentino DOP is produced from lean and fat parts of the pig, minced and seasoned. The mixture is then put into a skin made from the pig`s intestine, tied up with string in a close network and put to mature for at least 45 days.
The finished product has a cylindrical shape and weighs between 400 g and 1 kg.
When it is cut the slice has a bright red colour dotted with pinky white pieces of fat. The bouquet is characteristic and strictly conditioned by the time of seasoning. The feel on the palate is soft but compact, sweet and salty at the same time, with a delicate and unmistakeable aroma.
It is important to peel the salame before slicing it, in the typical oblique slices. This will save the flavour from being ruined by the mould found on the skin.
The salame piacentino DOP is excellent as a starter, or antipasto, and goes perfectly with the DOC wines of the Colli Piacentini, the hills of Piacenza.