Italian Salame Piacentino DOP for Sale | 1.7lb Dry-Cured Pork Salami

Salame Piacentino DOP, a rustic dry-cured salami from the city of Piacenza in Italy's Emilia-Romagna region, is crafted using a combination of ground meat and pork belly fat. Despite advancements in production methods, Salame Piacentino continues to be made in the same manner that has been used by farmers in Piacenza for centuries.

The meat used in Salame Piacentino is meticulously chosen from heritage hog breeds that are bred and raised in the fertile pastures of Emilia-Romagna and Lombardy. The lean meat and pork fat are ground together and mixed with salt, as well as a blend of spices such as black and white peppercorns, garlic, and fine Italian red wine. This seasoned mixture is then stuffed into traditional casings and securely tied to ensure its rich flavor is preserved.

The curing process for Salame Piacentino DOP lasts a minimum of 45 days, allowing the flavors to develop into a complex and distinct taste. The result is a mild yet flavorful salami with notes of spicy peppercorn, aromatic garlic, robust red wine, and, of course, the rich flavor of pork.

Salame Piacentino DOP pairs beautifully with gourmet charcuterie boards, cheese platters, and a plethora of other dishes. Enhance a gourmet sandwich, top an authentic Italian pizza with slices of this salami instead of the typical pepperoni, or cut it into strips and add it to a creamy mac and cheese for a delectable twist.

Since 1996, Salame Piacentino has been recognized as a DOP (Protected Designation of Origin) product, guaranteeing its adherence to strict quality standards and authenticity within the Italian culinary tradition.

Weight: 1.7lb (0.8kg). Weight may vary +/-0.3lb

Product of Italy

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