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Meat from Italy
Salame Piacentino is a PDO salami of lean pork with 10–30 % fat, coarsely minced, dry-seasoned with salt, pepper, cloves and nutmeg and stuffed into pig casing no wider than 70 mm. It is dried at 15–25 °C and matured at 12–19 °C for at least 45 days from salting. Starter cultures are allowed, and a sequencing study found many Staphylococcus and Lactobacillus species in it.
| Lean pork and pork fat10–30 % fat, by the lean used | No head meat in the lean; fat from back fat, throat and belly without soft fat[masaf-piacentino] |
| Salt (sodium chloride)1.5–3.5 kg | [masaf-piacentino] |
| Black and/or white pepper, whole or broken30–50 g | [masaf-piacentino] |
| ClovesUp to 40 g | [masaf-piacentino] |
| NutmegUp to 30 g | [masaf-piacentino] |
| Sugars (dextrose, glucose, fructose, sucrose)Up to 1.5 kg | [masaf-piacentino] |
| Sodium nitrateUp to 15 g | [masaf-piacentino] |
| Sodium nitriteUp to 10 g | [masaf-piacentino] |
| Sodium L-ascorbate (E301) and/or L-ascorbic acid (E300)Up to 200 g | [masaf-piacentino] |
| Starter cultures (optional) | [masaf-piacentino] |
| Starter | starter cultures may be used; the 2014 amendment application says they make fermentation begin strongly, because modern hygiene leaves fewer bacteria in the air and machinery |
Total time across the recorded steps: 45 days
What changes: Lean pork and fat are cut small, then minced through a wide plate
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 Piacentino is a PDO salami of lean pork with 10–30 % fat, coarsely minced, dry-seasoned with salt, pepper, cloves and nutmeg and stuffed into pig casing no wider than 70 mm. It is dried at 15–25 °C and matured at 12–19 °C for at least 45 days from salting. Starter cultures are allowed, and a sequencing study found many Staphylococcus and Lactobacillus species in it. Made in 5 steps over 45 days. The longest step, mature, takes at least 45 days (MASAF) and runs at 12–19 °C (MASAF). Salt is 1.5–3.5 % (MASAF). Staphylococcus (32 species) and Lactobacillus (33 species) identified across six producers by 16S rRNA sequencing does most of the fermenting.
| Main step | at least 45 daysSet[masaf-piacentino][eu-piacentino-2010] | Mature |
|---|---|---|
| Temperature | 12–19 °CSet[masaf-piacentino] | Mature |
| Salt | 1.5–3.5 %Set[masaf-piacentino] | Dry-season and knead |
| Acidity | pH 5.2–6.5Set[masaf-piacentino] | Mature |
Salame Piacentino is coarsely minced (plate holes over 10 mm), kept to casings no wider than 70 mm, and seasoned with cloves and nutmeg as well as pepper. It is matured for at least 45 days from salting.
The specification caps sodium nitrate at 15 g and nitrite at 10 g per 100 kg of meat and sets a finished pH of 5.2–6.5 with 3–5 % salt. 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. It also warns that nitrite overdoses can be harmful and that the small amounts are hard to weigh accurately, so it says to use a pre-blended cure.
Every number is labelled with how it is known. How this atlas is made
The specification says production began in the Roman period and was passed down in the province of Piacenza. The name was added to the EU register of protected designations of origin by Commission Regulation (EC) No 1263/96 of 1 July 1996. In an amendment application published in 2014 the producers asked to lower the finished pH floor from 5.4 to 5.2, to go with allowing starter cultures, and to add a +10 % tolerance on the humidity parameters in the maturing rooms. The consolidated specification now gives a finished pH of 5.2–6.5.
