Salame Piacentino DOP and
Here we continue our presentation of Italy's 155 products of Protected Designations of Origin (PDO, or, in Italian, DOP, Denominazione di Origine Protetta) and Protected Geographical Indications (PGI, or IGP in Italian, Indicazione Geografica Protetta).
Salame Piacentino DOP (Emilia Romagna)
Like the Coppa Piacentina and Pancetta Piacentina, the Salame Piacentino was often on the European royal tables at the beginning of the 18th century. In fact, due to the good public relations maintained by Cardinal Guido Alberoni of Piacenza, who supplied the French and Spanish aristocracy with salami from his native city, this cold cut was available at the court of King Philip V of Spain, among others.
The Salame Piacentino DOP is made with lean pork with the addition of 15% to 20% of pig fat.
Production and aging takes place in the plains and hillsides in the province of Piacenza, however never at altitudes above 900 meters (2,952 feet). The meat used comes from pigs grown in the regions of Lombardy and Emilia Romagna.
The lean meat and pork fat are first minced roughly, then seasoned with salt, pepper, garlic, wine and sugar. The mixture is then filled into thoroughly cleaned pork gut and left to dry in temperature controlled rooms below 20°C. (68°F.), for at least 45 days. The minimum length of ageing depends on the size of each salami, whose final weight varies from 400 grams to one kilogram.
The Salame Piacentino DOP is cylindrical in shape, and the slice is bright red in color and the meat is flecked with small white dots of fat. The distinctive aroma is more or less intense according to the length of aging. The flavor is delicate and relatively sweet.
- Production Zone:
Plains and hillsides below 900 meters (2,952 feet) of elevation in the province of Piacenza
- Producers' Organization:
Consorzio dei Salumi Tipici Piacentini
Salame Sant'Angelo IGP (Sicily)
The production of salami in the municipality of Sant'Angelo di Brolo, in the province of Messina, dates back to the 11th century, when the Normans, freed from the Arab domination, adopted eating habits suitable to their culture, in contraposition to those imposed by the Muslim religion of the Arab conquerors which, as is well known, forbids eating pork products.
The Salame Sant'Angelo IGP is produced with fresh pork meat of the Large White, Landrace, and Duroc variety, or with animals resulting from interbreeding of these varieties among each other or with native swine races.
The aging varies depending on the size of the salami, and takes place in well aerated rooms, allowing the product to absorb the typical perfumes of the local flora. The link between the Salame Sant'Angelo IGP and the local environment is in fact characterized by the microclimate typical of the Sant'Angelo di Brolo valley, which gives this product it's specific characteristics.
The strong connection with the environment is furthermore highlighted by the production techniques, which have been passed down from generation to generation, thus granting the full respect of the traditional product. In particular, the meat chopping and the preparation of the mixture give the final product its unmistakable characteristics.
- Production Zone:
Municipality of Sant'Angelo di Brolo, in the province of Messina.