Salame Piacentino DOP is made with pork meat and fat exclusively raised in Emilia Romagna and Lombardy. The company carefully selects the animals and the meat used for production. The salami is characterized by a coarse cut of the meat, with the fat portion thicker than the meat. Salt, garlic, white wine, and spices are added to the mixture. Salame Piacentino is excellent served as an appetizer, sliced both thinly and thickly. It pairs well with aged cheeses and a glass of lightly structured and acidic red wine such as Lambrusco. Store in a cool, dry place. The salami is made with selected pork meat of Emilian origin. The grinding of the meat and fat is coarse. Salt, whole peppercorns, spices, and white wine are added to the mixture. The paste has a ruby red color and is compact and firm when cut. It is stuffed into calf casing and aged in special rooms with controlled temperature and humidity for at least 45 days.
Price VAT included
Salame Piacentino DOP is made with pork meat and fat exclusively raised in Emilia Romagna and Lombardy. The company carefully selects the animals and the meat used for production. The salami is characterized by a coarse cut of the meat, with the fat portion thicker than the meat. Salt, garlic, white wine, and spices are added to the mixture. Salame Piacentino is excellent served as an appetizer, sliced both thinly and thickly. It pairs well with aged cheeses and a glass of lightly structured and acidic red wine such as Lambrusco. Store in a cool, dry place. The salami is made with selected pork meat of Emilian origin. The grinding of the meat and fat is coarse. Salt, whole peppercorns, spices, and white wine are added to the mixture. The paste has a ruby red color and is compact and firm when cut. It is stuffed into calf casing and aged in special rooms with controlled temperature and humidity for at least 45 days.
| Energy (kcal) | 373 |
| Carbohydrates (g) | 5 |
| Fat (g) | 29 |
| of which Saturates (g) | 8.9 |
| Protein (g) | 29 |
| Sale (g) | 4.2 |
