Piacentine Salami PDO

Piacentine salami is produced in the Piacenza area, full of rolling hills and plains, in Emilia Romagna. It is cylindrical and weighs between 400 gm and1 kg. The pigs used are selected carefully to guarantee the quality. The mixture is minced and consists of both fat and lean parts which are then put into natural gut to continue maturation and to preserve it in the best way. The salami is deep red with white pieces of fat; it has an inviting smell and leaves a sweet and delicate taste in the mouth so that ‘one piece pulls the next’. It is also labelled Protected Designation of Origin (PDO).

Remove the string before cutting it and clean the surface of mould (a sign that the product is healthy), remove the skin and slice at the time it will be used. Once open, keep in the frideg.

HOW TO USE IT: It’s eaten as a starter with home-made bread and red wine or it becomes an excellent main course with other cold meat and cheese.

INGREDIENTS: pork, salt, sugar andflavouring. Antioxidant: E301. Preservative: potassiumnitrate.