Italian dry salami PDO: tied by hand

Which is the best italian dry salami PDO? the Salame Piacentino DOP, naturally!

A strict regulation approved by the European Union controls and protects the production areas, the care of animal welfare, the choice of pigs, which must have specific characteristics, the processing and maturing methods.

The minced meat with its traditional coarse grind is seasoned with a mixture of salts and spices and soaked with an infusion of garlic and white wine from our hills: “Monterosso di Castell’Arquato”. The mixture is stuffed into natural pork casings, which slows down the drying of the minced meat, thanks to its slightly fatty wall,

After the traditional manual tying, it is then aged for a minimum of 45 days as required by the specification, to obtain a good compactness of the dough and an optimal drying homogeneity between the inside and the outside of the slice.

The PDO Salame Piacentino is prepared exclusively with lean and pink cuts of pancetta from heavy pigs from Emilia-Romagna and Lombardy. It also does not contain gluten or milk derivatives. All ingredients are allergen-free and non-GMO.

How to taste it: once the skin has been removed, cut a slightly thick slice by hand, with a sharp with a smooth edged knife.  It is excellent with wholemeal bread and wraps.

Salumificio La Rocca S.r.l, two words: tradition and excellence. This charcuterie gained the CE mark in 1997 and the consequent export license, ISO 9002 quality certification and the prestigious European D.O.P. (Protected Designation of Origin) for Piacenza coppa, salame and pancetta.