domenica 28 maggio 2023

Il Salame Piacentino

CATEGORIA-14-1-01.jpg
Made with lean pork to which is added a maximum of 15% fat, must weigh no more than one pound and not less than 400 grams.

Bright red with lenticels fat color perfectly white, salami has a sweet, delicate flavor.
The first step of the process is to reduce the lean meats in small pieces and the fat, then grind them in a meat grinder.

The paste is seasoned dry with a specific mixture of salts, herbs and spices.
It then goes bagging with gut pig; then binds the salami with twine thick knitted.

Maturing takes place between 15:19 degrees Celsius and the humidity is 70/90% and for a period of not less than 45 days.
© infotour p. iva 01474490339
powered by Infonet Srl Piacenza
Privacy Policy
Questo sito o gli strumenti terzi da questo utilizzati si avvalgono di cookie necessari al funzionamento ed utili alle finalitŗ illustrate nella cookie policy. Se vuoi saperne di piý o negare il consenso a tutti o ad alcuni cookie, consulta la cookie policy.
Chiudendo questo banner, scorrendo questa pagina, cliccando su un link o proseguendo la navigazione in altra maniera, acconsenti allíuso dei cookie.
Maggiori informazioniOK