Description
Salame Piemonte PGI is a stuffed, coarse grain charcuterie product made from a mixture of pig meat obtained from the Italian Large White, Italian Landrace or Duroc pig 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 lean part of the paste is made with meat from the leg, shoulder and stomach, while the fatty part consists of high-quality fat from the stomach, neck and lard. The meat is ground in a meat grinder with 8-10 mm plate holes. The mixture is then seasoned with salt, pepper, garlic, cloves, nutmeg and red Piedmont wine with a Designation of Origin, stuffed into natural casings or natural reconstituted casings, and tied with twine. The product is then heat dried to accelerate the drying out process. Curing takes place in cool, 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 is cylindrical in 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. The paste is characterised by its tenderness and sweet delicate flavour, mainly due to the short curing period and the unusual aromatic notes given to the use of red wine. It has a delicate, spicy smell.
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Numerous historical references, some of which date back as far as the end of the Eighteenth century, show that compared to salami products in other areas of Italy, the development of the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 his 1854 work , Cucina Borghese, Giovanni Vialardis, Royal chef for the House of Savoy, describes how to prepare "pork salami" 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, demonstrates this product’s strong ties with the territory.
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 culinary preparations, served with hot polenta or as a filling for agnolotti pasta, together with a mixture of mountain potatoes.
Marketing
The product is marketed as Salame Piemonte PGI. It is sold loose, vacuum-packed or packaged in a protective atmosphere, whole, in pieces or in thin slices.
Distinctive Features
The slow drying process of the muscle fractions, carried out in cold storage before making the paste, means that the meat is particularly low in moisture, creating ideal conditions for promoting the development of microorganisms during the curing process, giving Salame Piemonte PGI its tender texture and typical mild flavour.
