Italian Flavors:
Piacenza Salami
The product
The area that produces Coppa Piacentina, Salame Piacentino and Pancetta Piacentina encompasses the whole territory of the province of Piacenza.
To make CoppaPiacentina, a fresh piece of meat weighing at least 2.5 Kg is taken from the neck muscles of the pig once it has been completely drained of blood.
After the muscle mass has been transported to the processing plant, the coppa is trimmed and the blood vessels squeezed out, then it is refrigerated before being processed.
The processing begins with dry salting, which consists of putting the meat into contact with a blend of salt, spices and preservatives. The salting is followed by massaging the meat by hand or in a churner, and it is then cooled in the refrigerator for at least 7 days.
The subsequent stages consist of covering the coppa with the parietal peritoneum membrane from a pig, tying it and piercing it before hanging it up to drain.
Drying takes place in special dryers, in which the temperature oscillates between 15° C and 25° C, with humidity between 40% and 90%, and with adequate ventilation. This stage lasts at least 7 days.
Once the drying has finished, the curing period begins, which takes place in environments with temperatures between 10° C and 20° C, and relative humidity between 70% and 90%. Curing is drawn out for a minimum period of six months from the salting date, and also includes certain periods in underground rooms. The final product must weigh at least 1.5 Kg.
Salame Piacentino DOP is derived from raw ingredients taken from pigs that meet the characteristics indicated in the product specifications.
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