Description
Salame Piemonte PGI is a stuffed, coarse grain charcuterie product obtained from the meat of pigs belonging to the Italian Large White, Italian Landrace or Italian Duroc breeds, or from other breeds compatible with the Italian heavy pig.
Production Area
The production area of Salame Piemonte PGI is within the entire territory of the Piedmont region.
Production Method
The cuts selected for the lean part of the salami are the leg, shoulder and stomach, while the fatty part consists of high-grade fat from the stomach, neck and lard. The muscular and fatty parts are first put in ventilated refrigerated cells to dehydrate. The meat is minced in a mincer with 8-10 mm holes. The mixture is kneaded in vacuum or air pressure machines with salt, pepper, garlic, cloves, nutmeg and red Piedmont wine with a Designation of Origin, and then stuffed into natural pig casings or other natural casings and tied with string. The product is then heat dried to accelerate the dehydration process. Curing takes place in well-ventilated rooms for varying periods of time, depending on the diameter of the fresh salami: from 10 to 50 days for salami with a diameter between 40 and 70 mm, and from 21 to 84 days for salami with a diameter between 71 and 90 mm.
Appearance and Flavour
Salame Piemonte PGI has a cylindrical shape, or curved for the smaller sizes, and weighs no less than 300 g; the diameter of the fresh salami varies between 40 and 90 mm. When cut, the slice is ruby red and has a compact and homogeneous consistency, with visible pieces of cracked and/or ground pepper. It has a soft consistency and a sweet delicate flavour, given to the short curing period and the aromatic notes of the red wine. It has a delicate, spicy fragrance.
History
Numerous historical references, some of which date back as far as the end of the eighteenth century, show that compared to salami products in other areas of Italy, the development of the production of Salame Piemonte was completely sui generis. In 1854, Giovanni Vialardis, Royal chef for the House of Savoy, describes how to make "pork salami" in his book Cucina Borghese semplice ed economica, using a recipe very similar to today’s, which even back then included the addition of "a glass of good Barbera wine". The use of red wine with a Designation of Origin, produced with the three most famous Piedmont grape varieties, Barbera, Nebbiolo and Dolcetto, is evidence of this product’s strong ties to the region.
Gastronomy
Whole Salame Piemonte PGI should be kept in a cool, ventilated place or in the refrigerator, wrapped in a cloth. In order not to alter the taste, the product should be sliced with a knife just before serving. It can be eaten on its own with fresh bread and mustard, or served with cheeses and salads. It is also used in various dishes, served with hot polenta, or as a filling for agnolotti pasta, together with a puree of mountain potatoes.
Marketing
The product is marketed as Salame Piemonte PGI. It is sold unpackaged, vacuum-packed or packaged in a protective atmosphere, whole, in pieces or in thin slices
Distinctive Features
The slow cold dehydration of the muscular parts, carried out before mincing, means that the meat is particularly low in moisture, creating ideal conditions for promoting the development of microorganisms during the curing process, which give Salame Piemonte PGI its soft consistency and typical delicate flavour.