Salame Piacentino DOP

The salami with the drop

Salame piacentino DOP is prepared exclusively with cuts of lean and pink bacon from heavy pigs from Emilia-Romagna and Lombardy. Its meat, chopped with the traditional coarse mill, is seasoned with a mixture of salts and spices, and moistened with an infusion of garlic and white wine. Its maturation lasts 45 days, in old chambers (static maturation, that of once).
The taste of the salami is strong and spicy, its color is bright ruby red with white-pink fat. Palatability is never gummy, and the "drop" due to the fat melting is a sign of excellence. To be cut diagonally with the skin.