The Giro d’Italia pays homage to Piacenza cured meats
- Wines and Food Blog
- 18 May 2021
The fourth stage of the 2021 Giro d’Italia saw its start in the wonderful setting of Piazza Cavalli and the Palazzo Gotico, unmistakable symbols of Piacenza. Hosting this important sporting event has also given the whole of Italy the opportunity to discover the beauties of our land: from the monuments, to the landscapes but above all the typical Piacenza cuisine with its leading products or the trio of PDO cured meats, Piacentino salami, coppa piacentina and pancetta piacentina.
Three cured meats with different peculiarities and which with a little imagination can also be associated with the characteristics of cyclists.
The cronoman can be associated with the Piacenza cup because one slice leads to another and the cup tray empties with the same speed with which the cyclist tackles the path.
The salami for its thinness and consistency embodies the climber; cut into thick slices it recalls the climbs and the ability of cyclists to tackle the steepest gradients that require a lot of energy.
There remains the pancetta which, being perhaps the least known of the three, with its sweeter taste can be well represented by the characteristics of the sprinter who remains “hidden” throughout the race and then emerges in the final sprint.
The guarantee of the highest quality
These three cured meats are produced exclusively in the Piacenza area following very strict rules and production processes, according to a very specific tradition and with raw materials of the highest quality that can come exclusively from the territories of the Emilia-Romagna and Lombardy regions.
The production regulations
PDO-branded cured meats are produced exclusively using the ancient processing method, with dry salting, the addition of a few spices (to obtain a delicate product) and prolonged seasoning.
This is one of the many rules that producers must follow in the production of the three cured meats in order to define them as DOP.
Nothing, in fact, is left to chance as for each cured meat there is a disciplinary for the realization or a set of rules divided into articles that define every single characteristic that a PDO salami must have: from the origin of the raw materials, to the processing of the meat, up to the method of salting and seasoning.
To testify to the importance of protecting these true gastronomic “treasures”, in 2007 a consortium of protection was set up, the Consortium of PDO Piacentini cured meats, which groups together all the local cured meats that follow the appropriate production regulations.
The pairing par excellence: chisolino, but not only…
The use of the trio of PDO cured meats in typical Piacenza preparations can be traced back for the most part to the combination with the chisolini that constitute the cornerstone appetizer on which the Piacenza culinary tradition is based.
Chisolino is a square of dough that is immersed in boiling oil and takes on different names in relation to the area in which it is produced as a fried dumpling or fried cake.
You can also combine it with other Piacenza cold cuts such as Goletta, Strolghino or Fiocco di Prosciutto, all products available on our store.
Finally, to complete a true Piacenza appetizer, you cannot miss the pickled vegetables or a mix of vegetables in oil or vinegar that you can find for sale on our website produced by the Erbucchio farm and Cascina Pizzavacca.
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