HISTORY

A damp continental climate with temperature variations that are not too drastic has characterised the territory of Piacenza since its remote past, thus providing favourable foundations to develop an economy based on sheep farming and cattle breeding.

Hence a natural environment that is ideal for pig farms, since pigs prefer woodland areas that are rich in water, despite the direct sun and the excessive heat, and for processing cured meats. A relatively temperate climate ensures balanced fattening of pigs. In fact, the consistency of the fat is closely related with rapid growth and external temperature that, if extremely cold, reduces the tendency to increase weight, making the fat softer.

Concerning the seasoning process, all Piacenza valleys are proud of the climatic conditions that facilitate processing of pork shoulder, salami and Pancetta Piacentina PDO. The choice of Milanese and Lombard tradesmen in the early 15th century, who distinguished them from products manufactured in other sites of the Po valley, and qualified them as “roba de Piasenza” (items from Piacenza), and appreciated by neighbouring States of the Duchy of Parma and Piacenza, during the first decades of ‘700 cured meats of Piacenza made their way into the elite environments of France and Spain as a result of the diplomatic skills of Cardinal Giulio Alberoni from Piacenza.

Despite the passing of time and technological progress, the various preparatory phases of good cured meats – not only in terms of craftsmanship but also in the industrial framework – remain closely bound to traditional methods. Hence the production of exquisite cured meats in the Piacenza province.