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Meat from Italy
Salame Brianza is a Lombard PDO salami of pork shoulder and trimmings, minced fine or coarse, seasoned with salt and pepper and stuffed into natural or artificial casings. It is dried warm or cold and aged at 9–13 °C for 14 to 105 days depending on its diameter. Its specification asks for a very mild taste that is never sour, with a pH of at least 5.3.
| Pork shoulder, ham and belly trimmings and throat | Shoulders of at least 5 kg, trimmed of large connective tissue and soft fat[masaf-brianza-2024] |
| Salt and pepper (in pieces or ground) | [masaf-brianza-2024] |
| Wine, sugar, dextrose, fructose or lactose, and starter cultures (optional) | [masaf-brianza-2024][eu-brianza-2025] |
| Sodium and/or potassium nitrateAt most 150 ppm | Lowered from 195 ppm by the 2024 amendment[masaf-brianza-2024][eu-brianza-2025] |
| Sodium and/or potassium nitriteAt most 95 ppm | [masaf-brianza-2024][eu-brianza-2013] |
| Ascorbic acid and its sodium salt, and garlic in a minimal dose (optional) | [masaf-brianza-2024] |
| Starter | starter cultures are an optional ingredient; the single document says the fermentation that begins during ageing is due to the microbial flora of the place where the salami is stored and aged |
Total time across the recorded steps: 14 days
What changes: Chilled pork is minced through a fine or a coarse plate
The trimmed cuts are held in a freezing or chilling room, then minced.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salame Brianza is a Lombard PDO salami of pork shoulder and trimmings, minced fine or coarse, seasoned with salt and pepper and stuffed into natural or artificial casings. It is dried warm or cold and aged at 9–13 °C for 14 to 105 days depending on its diameter. Its specification asks for a very mild taste that is never sour, with a pH of at least 5.3. Made in 4 steps over 14 days. The longest step, age, takes at least 14 days (MASAF decree of 27 September 2024) and runs at 9–13 °C (MASAF decree of 27 September 2024). Lactobacilli and cocci does most of the fermenting.
| Main step | at least 14 daysSet[masaf-brianza-2024] | Age |
|---|---|---|
| Temperature | 9–13 °CSet[masaf-brianza-2024] | Age |
| Acidity | pH at least 5.3Set[eu-brianza-2013][masaf-brianza-2024] | Age |
Salame Brianza is aged cooler (9–13 °C) than Salame Cremona, Felino or Piacentino (11–19 °C), its minimum ageing is set by diameter, and its rules forbid accelerated fermentation and require a taste that is mild and never sour.
The specification caps nitrate at 150 ppm and nitrite at 95 ppm and sets pH at least 5.3 with a water/protein ratio of at most 2.00. Slicing and packing must take place in the production area. These are figures for controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Every number is labelled with how it is known. How this atlas is made
Registered as an EU PDO in 1996 (Regulation (EC) No 1107/96). The specification was amended in 2013 (ageing in days by diameter) and in 2024 (nitrate cut to 150 ppm).
