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 ike Coppa (boned, rolled and cured pork shoulder) and Pancetta Piacentina (cured pork belly or bacon), Salame Piacentino was often served to kings and princes in the early decades of the 18th century. It was available at the court of King Philip V of Spain due to the good offices of Guido Cardinal Alberoni of Piacenza who supplied the French and Spanish aristocracy with salami from his native city. The Salame Piacentino is made from lean pork to which 15-20 per cent of pig fat is added. The finished product is cylindrical in shape and normally weighs between 14 ounces and 2.2 pounds. When sliced, the salami displays a bright red color and the meat is flecked with small white dots of fat. The aroma is distinctive, extremely intense and relatively sweet.
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Consorzio Salumi Tipici Piacentini
Palazzo dell'Agricoltura
Via Colombo Cristoforo, 35
29100 Piacenza (PC)
ITALY
phone: (+39) 0523/591260
fax: (+39) 0523/608714
email: salumi.piacentini@libero.it
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Region of
Production
DOP Map
Emilia-Romagna
Recipes
CALZONE
CAVOLO RIPIENO CON POLLO E SALCICCIA
PASTA 'NCASCIATA
POLENTA CONCIA
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