Salame Brianza

Appearance & taste

The salami is cylindrical in shape and compact but not elastic. When cut, it shows a compact, uniform surface with small pieces of fat; the slice is uniformly dark red, with no visible sinews. It has a delicate, characteristic smell and tastes very mild, delicate and never sour.

When sold, it contains at least 23 % protein, and its pH is at least 5.3. It comes onto the market whole, in portions or sliced, unpackaged, vacuum-packed or packed in a protective atmosphere. On the label the name is immediately followed by the statement “Denominazione di Origine Protetta”, both in Italian; additions praising further characteristics not provided for are not permitted.

Production

The meat comes from heavy pigs whose carcasses weigh 110.1 to 180 kg. The animals are offspring of the Large White Italiana, Landrace Italiana and Duroc Italiana breeds or of crosses bred with these breeds for the production of heavy pigs; meat from boars and sows is excluded. At least half of the dry matter the pigs eat in a year comes from the rearing area. In the finishing phase, cereals must make up at least 55 % of the dry matter.

Boned shoulder without sinews and trimmings from ham, belly and cheeks without soft fat are used, along with salt and pepper. Wine, sugar, starter cultures and garlic in very small quantities, among other things, are also permitted. Trimming, mincing, mixing, stuffing into the casing, drying and ripening take place in Brianza. Slicing and packing also take place only there, immediately after ripening: without its casing the salami is exposed to light, air and heat, which would alter its characteristics.

Origin & history

The pigs are reared in the Po plain, a flat landscape crossed by rivers, streams and canals, with pastures and a lot of maize. Autumn and winter there are damp and foggy, the summers warm with short, heavy showers. Extensive maize growing and whey provide feed for the many pig and cattle farms.

The salami is made in Brianza. The area extends in the north to the foothills of Monte Ghisallo, in the south to the Villoresi canal, in the east to the bed of the river Adda and in the west to the Comasina state road, including a 2 km border strip. Fertile plains alternate there with sunny hills; in the north a mountain massif provides shelter from wind and weather and brings warm downslope winds, cold north winds and fog. According to the specification, these are ideal conditions for ripening, because fermentation is due to the local microflora, which depends on the temperature and humidity of the area.