Produced in the city of piacenza in italy s northerly emilia-romagna region salame piacentino dop is rustic dry-cured salami made with a blend of ground meat pork belly . Even with the advent of modern production techniques salame piacentino is still manufactured pretty much the same way that farmers in piacenza have been making it for centuries. The meat is h-selected from breeds of s that are bred raised on the pastures abundant produce of emilia-romagna lombardy. Lean meat pork are ground in a large grinder then mixed with salt a combination of spices including black white peppercorns garlic as well as rich italian red wine. The salted meat mixture is then stuffed into traditional casings tied to lock in its rich flavor. Salame piacentino dop is is cured for a minimum for 45 days during which time its flavor becomes richly complex. The final result is a mild yet flavorful salami that presents flavors of spicy peppercorns pungent garlic hearty red wine abviously richly flavorful pork. Salame piacentino dop makes a perfect refined addition to charcuterie plates boards as well as to many other dishes. Add it to a swich slice it over an authentic italian pizza in place of pepperoni or cut it into strips add it to a creamy . Salami piacentino has been a dop protected designation of product since 1996 so you can feel confident that you are serving the finest most authentic product of the italian culinary tradition weight:1.7Lb 0.8Kg . Weight may vary -0.3Lb product of italy
