Italian Flavours:
Piacenza Salami
The curing stage must last for a period of at least three months from salting and take place in environments with controlled temperatures ranging from 10° to 14°C and relative humidity of 70 - 90%. The final weight of Pancetta Piacentina DOP must be between 4 and 8 Kg.
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The local area
The swine used to produce Coppa Piacentina, Salame Piacentino and Pancetta Piacentina DOP must be bred in the Regions of Lombardy Emilia Romagna.The pigs born, raised and slaughtered in these regions meet the requirements established nationally for the raw ingredients of prosciutto from Parma and San Daniele with protected designation of origin. In fact, the livestock must comply with the above requirement regarding breed, feed and farming method.
The pigs must weigh at least 160 kg and be at least nine months old.The butcher is responsible for ensuring the quality and origin of cuts comply with the standards. The producer must retain the slaughterhouse document that accompanies each batch of raw material and certifies its origin and type. The production area for Coppa Piacentina, Salame Piacentino and Pancetta Piacentina DOP includes the whole of the province of Piacenza, though it is limited to areas with altitudes of less than 900 metres because of their particular climatic conditions.
Consorzio Salumi Tipici Piacentini for MiPAAF