Salame piacentino DOP

The salame Piacentino DOP is produced with pigs bred in Emilia Romagna and Lombardy, it is matured for at least 45 days. The Piacenza salami has the characteristic of having big grinded meat with greasy weeds larger than meat. Sweet and intense salami.

More details

ingredients

Carne suina, sale, zucchero, infuso di aglio e vino, spezie. Conservante: E252 (nitrato di potassio) E250 (nitrito di sodio)

Size

700 g ca

Skip to the end of the images gallery

Skip to the beginning of the images gallery

Shipping -50%

Shipping costs 50% discount for orders from 139€

Quality guaranteed

All products are the result of a careful selection process

Fresh products

The products are packaged in the way that their freshness is preserved

Salame piacentino DOP

Buy Online Salame piacentino DOP Val D'Ongina special prices.

Slame Piacentino DOP is produced with meat and pork fat, these are bred exclusively in Emilia Romagna and Lombardy. The butcher carefully selects the porks and uses theire meats to produce its products. Slame Piacentino DOP has the characteristic that the meat cut is large, with the fat that is thicker than the meat. In the dough, salt, garlic and white wine and spices are added. The Piacentino salami is well consumed as an ending and thick cut appetizer.

More Information
meat	suino
Size	700 g ca
Allergens	-
Location	Via Po, 1, a San Nazzaro di Monticelli d’Ongina, Piacenza
more informations	Valori medi per 100 g di prodotto Valore energetico: 1559 kJ / 373 kcal Grassi: 29 g di cui acidi grassi saturi: 8,9 g Carboidrati: 5 g di cui zuccheri: 0 g Proteine: 29 g Sale: 4,2 g
ingredients	Carne suina, sale, zucchero, infuso di aglio e vino, spezie. Conservante: E252 (nitrato di potassio) E250 (nitrito di sodio)
How it's made	The PDO pork salami is made with selected pork of Emilian origin, grinding of meat and fat is large, is added to dough salt and pepper in grains to flavor the salami as well as spices and white wine. The pasta has ruby red color, it is compact and consistently cut. It is sautéed in calf gut and seasoned in special rooms at controlled temperature and humidity for at least 45 days
Storage	To be stored at 16-18°C (60° - 64° F)
Aging	medium-aged
Salami type	Sausage
Type of meat	Pork
Average expiry date	6 months

Combinations

Salame piacentino is great as an aperitif in combination with seasoned cheeses. Great with a glass of red wine like Lambrusco.

Technical Identity

Average expiry date

6 months

Salami type

Sausage

Type of meat

Pork

Write Your Own Review

Only registered users can write reviews. Please Sign in or create an account