The production area of Salame di Cremona Igp includes Lombardy, Piedmont, Veneto and Emilia Romagna: initially the area was limited only to the province of Cremona, and then expanded throughout the basin of the Val Padana.

It is difficult to precisely place the first productions of this food, but it is known for sure that the production of salami has been closely linked, since Roman times, to the strong presence of pig farms in the Po Valley. The high humidity rate, the harsh and foggy autumns and winters, mild and rainy springs and hot summers with frequent short rains, create in fact a perfect climate for the breeding of pigs and the subsequent curing of the Salami.

Salame Cremona PGI has always played a significant role in the local economy of its production area and there are many documents from the 13th century attesting to its importance.

The IGP community recognition was awarded in 2007.

Salame di Cremona Igp is a high-level salami, cylindrical in shape with a slice of soft consistency and light red color; releases intense and decisive aromas, and a complex and spicy taste, with a slight hint of garlic.

It will be delivered wrapped with a label.

According to tradition, the perfect recipe combines Salame di Cremona IGP with soft bread, but it can also be served with sweet fruit such as kiwi, melon and figs.

It is also excellent when paired with cheeses, in particular with those with a stronger flavor, such as spicy Provolone Valpadana Dop or Fossa Dop Cow or Mixed Cheese.

The best accompanying wine is Gutturnio Superiore, typical of the Piacenza hills.

Ingredients & Allergens:

Pork, salt, dextrose, garlic, antioxidant E300, spices, preservatives E252, E250.

Nutritional values per 100 g:

Energy value 383 Kcal Fat 30.1 g of which saturated 11.62 g Carbohydrates 1.3 g of which sugars 0 g Proteins 26.7 g salt 3.1 g