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Meat from Italy
Salame Piemonte is a soft, short-matured PGI salami of marbled pork with salt, pepper, garlic, cloves, nutmeg and more than 0.25 % Piedmont PDO red wine from Nebbiolo, Barbera or Dolcetto grapes. It is stuffed into natural casings 40–90 mm wide and matured for 10 to 84 days, depending on its width. It must taste sweet and never acidic, with a pH of at least 5.2.
| Fresh marbled pork, never frozen | Lean from haunch, shoulder and belly; fat from belly, throat and back; carcass 110.1–180.0 kg, pigs at least nine months old[eu-piemonte-2025] |
| SaltAt most 3 % | [eu-piemonte-2025][eu-piemonte-2015] |
| Pepper, whole, in pieces or groundAt most 0.4 % | [eu-piemonte-2025][eu-piemonte-2015] |
| Garlic, cloves and nutmeg | [eu-piemonte-2025][qualigeo-piemonte] |
| Piedmont PDO red wine from Nebbiolo, Barbera and DolcettoMore than 0.25 % by weight | [eu-piemonte-2025][eu-piemonte-2015] |
| Sugar and/or dextrose, starter cultures, mould cultures for the casing, nitrate, nitrite, ascorbic acid (optional) | Other aids that hold water in the meat are not allowed[eu-piemonte-2025] |
| Starter | starter cultures and fungal (mould) cultures for the casing are allowed |
Total time across the recorded steps: 10 days – 2.8 months
What changes: The pork cuts rest in cold, airy rooms and start to lose water
The lean and fat are first held in ventilated cold rooms so they start to lose water, which leaves the paste low in moisture.
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 Piemonte is a soft, short-matured PGI salami of marbled pork with salt, pepper, garlic, cloves, nutmeg and more than 0.25 % Piedmont PDO red wine from Nebbiolo, Barbera or Dolcetto grapes. It is stuffed into natural casings 40–90 mm wide and matured for 10 to 84 days, depending on its width. It must taste sweet and never acidic, with a pH of at least 5.2. Made in 5 steps over 10 days – 2.8 months. The longest step, mature, takes 10 days – 2.8 months (European Commission 2025). Salt is up to 3 % (European Commission 2025). Lactic acid bacteria and cocci does most of the fermenting.
| Main step | 10 days – 2.8 monthsSet[eu-piemonte-2025] | Mature |
|---|---|---|
| Salt | up to 3 %Set[eu-piemonte-2025][eu-piemonte-2015] | Mince and knead with salt, spices and wine |
| Acidity | pH at least 5.2Set[eu-piemonte-2025] | Mature |
Salame Piemonte is defined by its Piedmont PDO red wine and a short maturing time, which keeps it soft and sweet. Its maximum maturing times are set as well as its minimums.
The single document sets salt at most 3 %, pH at least 5.2 and a water/protein ratio of at most 2.00, and bans aids that hold water in the meat. 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
Giovanni Vialardi, cook to the House of Savoy, described a pork salami with a glass of Barbera wine in 1854. The Turin Chamber of Commerce fortnightly lists have carried Salame Piemonte since 1948. It was registered as an EU PGI in 2015.
