Consorzio Salame Piemonte PGI
Salame Piemonte PGI
HISTORY
“Salame Piemonte” was created thanks to the combination of the art of salami-making, meats and pedoclimatic characteristics of the Piedmontese territory.
This know-how has been handed down mainly through oral tradition; several historical references dating back to the late eighteenth century show how the practice of producing Salame Piemonte developed in an absolutely unique way compared to that of salamis produced in other Italian territories.
In the middle of the 1800s, the first written information appeared: in 1854, Giovanni Vialardi, the royal head chef of the House of Savoy, in his essay on Borghese Cuisine, described how to make “pork salami” using a recipe similar to the current one, which included, even then, the addition of “a glass of good Barbera wine”.
The use of red wine, coming from Barbera, Nebbiolo and Dolcetto grapes, which represent the three most famous vines of Piedmont, testifies to the deep connection with the territory.
Salame Piemonte was always present on holiday tables, but it was also eaten by the farmers while working when the whole day was spent in the fields and the meals enjoyed on short breaks were always enriched by some generous slices of Salame Piemonte.
Consorzio di Tutela del Prosciutto di Norcia IGP
Via Vela n° 23
Torino c/o Confindustria Piemonte
Tel: 011 549246 int.5205
Tel: 011 5175204
Mail: segreteria@salamepiemonte.it
Mail: consorziosalamepiemonte@pecsoci.ui.torino.it
Product description
Salame Piemonte is compact and soft in texture, ruby red in colour with a sweet and delicate flavour.
The production of Salame Piemonte IGP takes place exclusively in the territory of the Piedmont Region, following the production rules in which all phases of the production cycle are regulated, guaranteeing traceability along the entire supply chain, from breeding to release for final consumption.
Its particular flavour comes from the well-balanced mixture of salt (maximum 3%), spices and herbs, such as garlic, cloves, nutmeg, pepper (maximum 0.4%), and from a careful selection of meats, as well as, of course, from the presence of Piedmontese wines (in quantities higher than 0.25% by weight), with their robust and unmistakable structure.
Salame Piemonte PGI is released for consumption whole, weighing no less than 300 grams, or pre-packaged at origin, vacuum-packed or in a protective atmosphere, in pieces or sliced.
Production technique
Salame Piemonte is made from a mixture of fresh marbled pork meat, which has not undergone any freezing process, obtained, for the lean part, from the muscles of the thigh, shoulder and belly; for the fatty part from the noble fat of the belly, throat and the lard.
The grinding takes place in a meat grinder with 8-10 mm. holes and the mixture obtained is mixed expertly with the other ingredients: salt, pepper, garlic, cloves, nutmeg and – in order to guarantee the typical taste and the respect of the traditional production method – red wine from Piedmont with Denomination of Origin
Kneading is prolonged until the characteristic elongated shape of the fat fractions is obtained.
It must be stuffed into natural casings or reconstituted casing of natural origin. and afterwards it is tied with twine.
The curing time is particularly short due to the low moisture content of the sausage product: this is due to the conditions of initial preparation of the meat, arranged in thin layers, in ventilated rooms and at low temperatures, according to traditional methods of preparation. These conditions accelerate and facilitate the process of hot drying and dehydration so that, in the following curing phase, Salame Piemonte takes on its compact softness and typical delicate flavour.
Curing takes place in well-ventilated rooms for a period that varies according to 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.