Il Salame Piacentino

Made with lean pork to which is added a maximum of 15% fat, must weigh no more than one pound and not less than 400 grams.

Bright red with lenticels fat color perfectly white, salami has a sweet, delicate flavor.
The first step of the process is to reduce the lean meats in small pieces and the fat, then grind them in a meat grinder.

The paste is seasoned dry with a specific mixture of salts, herbs and spices.
It then goes bagging with gut pig; then binds the salami with twine thick knitted.

Maturing takes place between 15:19 degrees Celsius and the humidity is 70/90% and for a period of not less than 45 days.