The product
Salame Piacentino DOP
DOP salami, very lean and delicate, seasoned at least 45 days
Code:
78242
Country of origin:
Italy - Emilia Romagna
Weight:
700 g approx
Minimum order:
1 piece
| Description | Meat from pigs born in Lombardy and Emilia Romagna; only heavier pigs is chosen in order to guarantee a high quality meat |
|---|---|
| Appearance | The slice has a compact texture and the meat is coarse grained cut |
| Taste | Sweet and delicate, the intensity of the aroma increase with the maturation |
| Maturing | At least 45 days |
| Curiosity | Grossetti is member of the Piacenza's Consotium of PDO Cured Meats, the only one in Europe to have obtained the PDO status fro three products: Coppa Piacentina, Pancetta Piacentina and Salame Piacentino |
| Our selection | The story of Grossetti dates back to the nineteenth century when the great grandfather of the nowadays owner was a butcher. From the XIX century until today, the production has remained very close to the tradition, starting from the meat selection which follows strict regulations, for example choose only the havier pigs as a guarantee of high quality meat. The aim of Grossetti is to obtain sweet and fragrant products by salting and binding the meat by hand, and most of all cureing the product slowly |
| Suggestions | Enjoy cut in slices with a nice bread; perfect as a starter |
| Ingredients | Pork, pork fat, salt, dextrose, spices, preservative E252, antioxidant: E301 |
|---|---|
| Weight | 700 g approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep in a cool place |
| Instructions for use | Remove gut before slicing |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1605 kJ / 386 kcal Fat: 28 g of which saturates: 11 g Carbohydrate: 1,1 g of which sugars: 0 g Protein: 27 g Salt: 4,8 g Typical value per 100 g |
The producer
Salumificio Grossetti - Strà di Nibbiano (PC) - Emilia Romagna
Why we chose them
Salumificio Grossetti has a long family tradition in the production of typical cold cuts of Piacenza area, handed down from generation to generation.
The laboratory was founded in 1875 in Pianello Val Tidone, a peasant village on the hills, in the heart of Valtidone. Since then, the delicatessen
shop has been producing its own cold cuts, only in winter, using the pigs raised by local farmers. Today, after four generations, that laboratory has
become a modern plant. Antonio Grossetti together with his sons and nephews Enrico, Alessandro and Eugenia did not accept any shortcuts: the
cured meats are still made with a keen eye for quality: "the taste must come only from meat and seasoning" - Antonio says. For this reason, very little
salt is used in processing, obtaining a range of salami recognisable by their sweetness. Antonio is also the President of the Salumi DOP Piacentini
Consortium. Salumificio Grossetti belongs of course to the Consortium and is the only one in Europe to have received the protected designation of
origin for three products: Coppa Piacentina DOP, Pancetta Piacentina DOP and Salame Piacentino DOP
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