Salame Piacentino
Food · PDO · 330 municipalities
While the Emilia-Romagna region is globally recognized for cured meats, Salame Piacentino DOP maintains a highly restricted identity, defined by a select group of only 12 verified producers. This narrow circle of makers is authorized to craft the protected salame across a specific zone of 330 municipalities, which alphabetically begins with Agazzano. Officially recognized under EU law since 1996 and protected by the Consorzio Salumi DOP Piacentini, this designation relies on a concentrated manufacturing base, ensuring that every authentic product is traced directly back to this limited pool of experts rather than the broader industrial output of neighbouring territories.
The producers 12
+ 6 more — every one from the consortium's official list
Frequently asked questions
- Where is Salame Piacentino produced?
- Salame Piacentino is produced in 330 municipalities in Emilia-Romagna, Italy: Agazzano, Albareto, Albinea, Alfonsine and more.
- What does DOP mean?
- DOP (PDO — Protected Designation of Origin) certifies that every production step happens in the defined zone with official methods.