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Meat from Italy
Minced pork and fat are seasoned with salt, pepper, garlic and often wine, stuffed into natural pork casings, and dried warm for a few days. The salami then matures for weeks in cool, humid, ventilated rooms until it is firm and mild. The Felino and Piacentino specifications keep the finished pH at 5.2 or above.
| Fresh pork lean and fat, minced through a plate with holes over 10 mm100 kg | [piacentino] |
| Salt (sodium chloride)1.5–3.5 kg | [piacentino] |
| Black or white pepper, whole or cracked30–50 g | [piacentino] |
| Garlic and wine infusion (5–20 g garlic, 0.1–0.5 L wine)Up to 500 g | [piacentino] |
| SugarsUp to 1.5 kg | [piacentino] |
| Potassium nitrate (E252)Up to 15 g | EU additive limits since 9 October 2025 cap added nitrate at 90 mg/kg as nitrate ion[piacentino][eu2023-2108] |
| Sodium nitriteUp to 10 g | EU limit since 9 October 2025 is 80 mg/kg added, as nitrite ion[piacentino][eu2023-2108] |
| Sodium ascorbate (E301)Up to 200 g | [piacentino] |
| NutmegUp to 30 g | [piacentino] |
| Starter cultures (optional) | [piacentino] |
| Starter | some salami ferment spontaneously without a starter; some specifications allow starter cultures |
Total time across the recorded steps: 29 days – 31 days
What changes: Starting material: chilled pork lean and firm fat, trimmed clean
Large pieces of connective tissue and soft fat are removed. Output: trimmed lean and fat, never frozen.
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
Minced pork and fat are seasoned with salt, pepper, garlic and often wine, stuffed into natural pork casings, and dried warm for a few days. The salami then matures for weeks in cool, humid, ventilated rooms until it is firm and mild. The Felino and Piacentino specifications keep the finished pH at 5.2 or above. Made in 6 steps over 29 days – 31 days. The longest step, mature in cool, ventilated rooms, takes at least 25 days (Salame Felino IGP 2013) and runs at 12–19 °C (Salame Felino IGP 2013). Salt is 1.5–3.5 % (Salame Felino IGP 2013). Latilactobacillus sakei and Latilactobacillus curvatus do most of the fermenting.
| Main step | at least 25 daysSet[felino][piacentino] | Mature in cool, ventilated rooms |
|---|---|---|
| Temperature | 12–19 °CSet[felino][piacentino] | Mature in cool, ventilated rooms |
| Salt | 1.5–3.5 %Set[felino][piacentino] | Season and mix |
| Acidity | pH 5.2–6.5Set[piacentino][felino] | Mature in cool, ventilated rooms |
The Felino and Piacentino specifications keep the final pH at 5.2–5.3 or higher, a mild acidification. They rely on salt, nitrate or nitrite and slow drying in cool, humid rooms rather than a strong lactic sour.
Salami is eaten raw, so its safety rests on salt, nitrite or nitrate, competition from lactic bacteria and drying. Since 9 October 2025 EU law caps added nitrite in non-heat-treated meat products at 80 mg/kg (residual at most 45 mg/kg) and added nitrate at 90 mg/kg, or 110 mg/kg in dry sausages made without nitrite. EU rules treat a ready-to-eat food as unable to support Listeria when its pH is 4.4 or less, its water activity 0.92 or less, or both pH 5.0 or less and water activity 0.94 or less. Protected salami such as Felino and Piacentino keep pH at 5.2 or above, so of those tests only a water activity of 0.92 or less fits them; the rules let other products qualify on scientific justification. A 2023 review names L. monocytogenes and Salmonella as the main microbial hazards in dry fermented meats. It cites an EU report in which fermented sausages had one of the highest L. monocytogenes rates at distribution (3.1 %), and it says nitrite inhibits Clostridium botulinum. 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. The US CDC says curing, drying or smoking alone does not reliably kill Trichinella worms.
Every number is labelled with how it is known. How this atlas is made
The Salame Piacentino specification says the curing of Piacenza pork goes back to Roman times. The Salame Felino specification names Latin authors of the 1st century AD as its first references and gives what appears to be the oldest depiction of the product, in the Baptistery of Parma (1196–1307). It adds that Salame Felino entered the Italian dictionary in 1905.
