PIACENTINI SALAMI IN THE WORLD OF TYPICAL PDO PRODUCTS
CSQA CERTIFIES IT
Piacenza Coppa, Piacenza bacon, Piacenza salami : these are the three products that CSQA has certified as PDO -
Protected Designation of Origin. Therefore, they become part of the world of Italian specialties recognized as the best a
national level and bulwarks of Made in Italy in Europe and in the world.
There are 17 salami factories that are part of the Consorzio Salumi Tipici Piacentini, equipped with all the fundamental requisites to be able to produce the three excellent DOPs.
The PDO-Protected Designation of Origin mark, together with the PGI-Protected Geographical Indication and TSG-Guaranteed Traditional Specialty marks, was created to protect traditional productions and enhance the specific features of agri-food products, in order to characterize the relationship between these and the territory in which they are made.
The overall system of the DOP certification scheme, in fact, provides on the one hand for the self-control of the producers along the entire supply chain and on the other for the independent controls of a third-party certification body, such as the CSQA. Italy, with 20% of the total, holds the European record for the number of PDOs and PGIs registered, including from today also Piacenza cured meats.
In this case, CSQA will take care of the control activity of the 3 PDOs while the Parma Quality Institute of Langhirano will take care of the control activity of farms, slaughterhouses and cutting laboratories , according to what is established by the agreement stipulated between the two bodies and approved by the competent Ministry.
The raw material used comes from pigs strictly born and raised in the Emilia Romagna and Lombardy regions. The production area is limited to the province of Piacenza alone , whose climate is crucial for obtaining the special characteristics and unmistakable taste of the cured meats. The traditional manufacturing techniques that date back to the 1700s are respected.
Here are some characteristics of PDOs:
- Coppa Piacenza PDO is produced with pork neck muscles. The maturation phase is at least 6 months. In 2014, 389,783 cups were produced, 10% more than the previous year.
- for PDO Piacenza bacon, the fat cut of the pig called pancettone is used. The maturation period is at least 4 months. In the past year, 129,142 bacons were produced, with a slight increase compared to 2013.
- in the lean part of the PDO Piacenza salami the pinkish-white fat lardons are distinguishable and well distributed. Characterized by a delicate aroma of seasoned meat accompanied by a faint hint of spices, the salami has a seasoning period of at least 45 days. In 2014 there was a boom in the production of Piacenza salami, with 1,581,835 pieces (about 40% more than the previous year).
It is important to remember that the certification scheme for the PDO mark is a protection for the consumer , in terms of origin, method of obtaining and specific indications of typicality, and a guarantee for the producer, included in a
control system which foresees homogeneous production and competition conditions thanks also to the application of models and
transparent procedures.
“Our experience and our leadership in certifying the typical features of Italian food - said Pietro Bonato, General Manager of CSQA - have been made available to the Piacenza salami factories and their products which add up to the over 50 DOP, IGP, TSG that we already control. Considering that over 25% of the production of certified companies is destined for export, this sector represents Made in Italy in Europe and in the world. CSQA's challenge is to certify Italian agri-food companies to include them in European and international circuits, guaranteeing consumers only primary quality products”.