Description
Salame Brianza PDO is a fine or large-grained stuffed charcuterie product, obtained from a mixture of pork cuts from animals belonging to the Italian Large White, Landrace and Duroc breeds, or other breeds similar to the Italian heavy pig.
Production Area
The production area of Salame Brianza PDO is within the territory of Brianza, which incorporates the provinces of Monza and Brianza, Como, Milan and Lecco, in the Lombardy region. The farms where the pigs used for production are reared must be located in the Lombardy, Emilia-Romagna and Piedmont regions.
Production Method
The lean part of the mixture is made up of deboned and denervated shoulder and diced ham, and the fat part of belly and/or gullet without soft fat; leftover trimmings can also be used. The cuts are then brought to freezing or refrigeration temperature, after which, they are minced together with salt and pepper using molds with 4-4,5 mm and 7-8 mm holes. The obtained mixture must then be inserted into a natural or artificial casing and tied with a cord or placed in a net. The drying process allows for the rapid dehydration of the superficial parts in the first few days of the treatment. This is followed by branding, through affixing the identifying seal with the Salame Brianza designation and the PDO mark. The curing process varies according to the diameter of the fresh salami and takes place in well ventilated rooms, with a temperature between 9-13°C. The length of the curing process, including drying, varies from 14- 100 days, depending on the diameter of the product.
Appearance and Flavour
Salame Brianza PDO has a cylindrical shape; it is compact and has a firm consistency. When sliced the surface is homogeneous with a uniform ruby-red colour. It has a characteristic delicate perfume and a sweet, never sour, taste.
History
The first references to the origins of Salame Brianza PDO date back to the middle of the XVI century, thanks to Ortensio Stefano Lando, a Milanese historian and scholar, administrator for Lucrezio Gonzaga. For more substantial details we can refer back to the works of Riberti, a XIX century writer. In the following century, we find a citation from Faelli on the presence of Salame di Brianza at the Universal Exposition in Paris. From these texts we can deduce that Salame Brianza PDO has been produced for centuries, but its gastronomic value was only recognised after the 1970s, when several artisan sausage makers became industrial food producers.
Gastronomy
Whole Salame Brianza PDO should be kept in a cool and well-ventilated place or in the fridge, wrapped in a cloth. In order to maintain the gustative characteristics, it is best to slice Salame Brianza PDO with a knife shortly before serving. The product can be eaten in various ways. When served on its own it is best to cut the slices thickly. Sliced thinly it can be served with fresh or mature cheeses, and diced it is perfect for livening up mixed salads. Another tasty way of eating this product is with fresh fruit such as kiwi, or with hot polenta.
Marketing
The product is marketed as Salame Brianza PDO. It is sold unpackaged, vacuum-packed or in a modified atmosphere, and can be whole, in pieces or sliced.
Distinctive Features
The particular climate of the Lombardy hills, which is ideal for the conservation of pig meat, contributes to the special organoleptic qualities of Salame Brianza PDO.
