With every bite of this Salumificio San Carlo Salami Piacentino, your patrons' senses will be filled with the flavors of spicy peppercorns, pungent garlic, hearty red wine, and, of course, richly flavorful pork! Even with the advent of modern production techniques, salami Piacentino is still made in much the same way that farmers in Piacenza have been making it for centuries. Meat for the salami is hand-selected from heritage breeds of hogs that are bred and raised on the lush pastures and abundant produce of Emilia-Romagna and Lombardy. Lean meat and pork fat are ground in a large grinder, then mixed with salt and a combination of spices including black and white peppercorns and garlic, as well as rich Italian red wine. The salted meat mixture is then stuffed into traditional casings and tied to lock in its rich flavor. Finally, the salami is cured for a minimum for 45 days, during which time its flavor becomes richly complex. The final result is a mild yet flavorful salami imbued with the taste of centuries of tradition! To fully enjoy its rich flavor, cut this salami into thick slices and allow your patrons to savor its lush flavor. Salami Piacentino has been a DOP (Protected Designation of Origin) product since 1996, so you can feel confident that you are serving only the finest, most authentic product.
Salami Piacentino is a standout on cheese plates and charcuterie boards alike! Serve it with other traditional cured Italian meats - or, for a true celebration of Piacenza's finest, thin slices of coppa Piacentina and pancetta Piacentina. It also pairs perfectly with traditional northern Italian cheeses like complex Pecorino or sweet and mild Piave. Round out your charcuterie board with rustic, hearty Italian bread, extra virgin olive oil, salty olives, and sweet figs, and serve with a generous glass of delicious Chianti wine for a truly memorable antipasto platter!