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1,860 $

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Italian Salame Piacentino DOP | Dry-Cured Pork Salami Imported From Italy | La Salameria | 1.7lb (0.8kg)

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Product ID: 505204826

Brand:

alma gourmet

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About the item

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 and 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 hand-selected from heritage breeds of hogs that are bred and raised on the lush pastures and abundant produce of Emilia-Romagna and Lombardy. Lean meat and pork are ground in a large grinder, then mixed with salt and a combination of spices including black and white peppercorns and garlic, as well as rich Italian red wine. The salted meat mixture is then stuffed into traditional casings and 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, and abviously richly flavorful pork..
Salame Piacentino DOP makes a perfect and refined addition to gourmet charcuterie plates and cheese boards as well as to many other dishes. Add it to a gourmet sandwich, slice it over an authentic Italian pizza in place of pepperoni or cut it into strips and add it to a creamy mac and cheese..
Salami Piacentino has been a DOP (Protected Designation of Origin) product since 1996, so you can feel confident that you are serving only the finest, most authentic product of the Italian culinary tradition.
Weight: 1.7lb (0.8kg). Weight may vary +/-0.3lb.
Product of Italy.

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 and 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 hand-selected from heritage breeds of hogs that are bred and raised on the lush pastures and abundant produce of Emilia-Romagna and Lombardy. Lean meat and pork are ground in a large grinder, then mixed with salt and a combination of spices including black and white peppercorns and garlic, as well as rich Italian red wine. The salted meat mixture is then stuffed into traditional casings and tied to lock in its rich flavor. Finally, the salami 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, and abviously richly flavorful pork. Salami Piacentino has been a DOP (Protected Designation of Origin) product since 1996, so you can feel confident that you are serving only the finest, most authentic product. Salame Piacentino DOP makes a perfect and refined addition to gourmet charcuterie plates and cheese boards as well as to many other dishes. Add it to a gourmet sandwich, slice it over an authentic Italian pizza in place of pepperoni or cut it into strips and add it to a creamy mac and cheese. With Salame Piacentino DOP you can experience one of the finest and most authentic product of the Italian culinary tradition.

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