This cooked salami has been named after the small town of Lower Parmense area where it has been produced since the Middle Ages. Today the production - partly still handmade, but produced above all industrially - involves all the Lower Po Plain, Langhirano, and a part of the Province of Cremona. It is made with the thin meat of the pork shoulder, including the bone, with a percentage of fat of about the 30% of its total weight. The shoulder is put in brine with spices and white wine, at a temperature of 3, 4 degrees. It is extracted after 15 days, dried, dry salted, and put into the pig bowels. After two or three months of maturation - sometimes it is also slightly smoked - the shoulder is boiled into a broth made half with water and half with wine at 80°, never letting it boil.
Usually, it is cooked for one hour for each kilo. This is the traditional technique. The industrial production technique, after the maturation period, debones the shoulder and cooks it with the steam pressure method.
|Società Agricola San Paolo||Medesano (PR)|
|Salumificio Lucedio Bocchi||Fornovo di Taro (PR)|