Salami for cooking
It is one of the typical products of Piacenza, in particular from the Pontedell’Olio area. Tradition has it that, since 1951, on 15th and 16th August during the feast of San Rocco, patron saint of the town, the king of the table is the “salame cotto” (cooked salami), with its characteristic taste and intense aroma.
Cut of meat: pork
Processing: the meats are chosen and trimmed with extreme care; a mixture of aromas and salt is added according to the traditional recipe of San Bono. The meats are then minced with an 8 mm plate and worked for a long time to achieve greater smoothness. The casing is prepared by washing it in vinegar solutions and rinsing with water. We then move on to encasing, tying up and affixing the identification seal, before proceeding with the dripping and drying phases. Finally, the product is stored in a refrigerating room.
Weight: 0.7 / 0.9 Kg.
Organoleptic properties: the slice is compact with a uniform grain and a diameter of about 8 mm. Its aroma is distinctive and once cooked, it should be easy to cut into slices, each slice holding together.
Eating suggestions: to be eaten after cooking for at least 1 hour.