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Salame Piacentino Dop

Product Details

Product ID: 59721
Category: Meat Cured Imported
Brand: Sancarlo
Package Size: 10X600G KG

Traditionally the lean pork meat and the selected pork fat were cut separately with a knife by hand. Today, specific modern machinery allows producers to replicate the same cutting style. The lean meat is still cut on its own and the fat is also cut separately into larger cubes than a regular grinder would normally mince. The two ingredients are then mixed together slowly and seasoned with salt, pepper and white wine until the mixture binds nicely. The mixture of lean meat is then stuffed into natural hog casings and tied with natural cord to be hung to dry for one week then passed on to the curing room for a minimum of 60 days.

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