Salame Piacentino PDO 500g - ilikeitalianfood
Salumi Grossetti

Salame Piacentino PDO 500g

Regular price12,90€
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  • In stock, ready to ship
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Salame Piacentino is a cured meat typical of Piacenza in Emilia Romagna region. The use of meat coming from the noble parts of the pigs, raised in Emilia Romagna, gives authenticity and quality to this product.
The respect of the traditional manufacturing method ensures a sweet and intense taste to this salami. The cold cut is preserved into a natural pork casing. The curing period lasts from 45 up to 80 days depending on the size.

Salame Piacentino can be enjoyed with bread or with the classic "burtleina Piacentina" (Bortellina is a crisp omelette, usually paired with cold cuts). Suitable for any type of event, it can be paired with good wine.

  • Content: approx. 500g air-dried
  • Region: Emilia Romagna
  • Ingredients: Pork fat, salt, spices
  • Storage temperature: < 8° C
  • Storage: Store in a cool and dry place
  • Shelf-life: 60 days from the date of production

Nutritional Information per 100g

Energy: 1474 kj
Energy alt: 386 kcal
Fat: 28 g
- of which saturates: 11 g
Carbohydrates: 1.1 g
- of which sugars: 0 g
Protein: 27 g
Salt: 4.8 g

Allergens: Not present.

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Origin

Emilia Romagna

Ask any Italian where their favourite place to eat is, and their response will undoubtedly be “mamma’s kitchen”. But if we change the context of the question and extend it to include a wider area, the answer will most likely be Emilia-Romagna. Our region's cuisine is one of the finest in the world. There are a number of reasons for this, each one tastier than the next. Just think of Emilia-Romagna's vast collection of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) products, which are not easy to come by elsewhere.

Producer
Salumi Grossetti

Salumi Grossetti: Piacenza-style cold cuts coming from the tradition. The company boasts a long family practise in the production of traditional cold cuts from Piacenza. The workshop was created in 1875, in Pianello Val Tidone, handing down from generation to generation the art of preparing cured meats. After four generations, the workshop has now become a modern cured pork meat factory, equipped with advanced technological tools and procedures recognized at the Community level to ensure the highest standards in terms of food safety and healthiness.

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