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Salame Piacentino PDO 500g


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.

  • Region: Emilia Romagna
  • Producer: Salumi Grossetti
  • Ingredients: Pork fat, salt, spices
  • Storage conditions: Store at 4°C
  • Shelf-life: 60 days from the date of production

The weight of products as indicated on the label may slightly vary from the real weight of the delivery due to the small-scale artisanal production.

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Emilia Romagna, Strà di Nibbiano

As the years go by, we continue to do our job respecting the traditions that we always have been accompanied by. Alessandro Grossetti - Owner

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.