Salame Nobile del Giarolo

Imagine for a moment a raw ham, a culatello, a cup, a raw shoulder, a bacon and melt them into a single salami: here, this is the Salame Nobile del Giarolo. In fact, our salami enjoys the nickname of “Nobile” because it is produced exclusively with all the noble parts of the pig: the lean ones come from the thigh, coppa, culatello, shoulder, loin, fillet; while the fat ones, equally valuable, are obtained from bacon and throat. The pigs, coming strictly from local farms or registered with the D.O.P. of the "Gran Suino Padano", are no less than twelve months old and weigh a minimum of 180 kg. In December 2003 the CONSORTIUM FOR THE PROTECTION OF NOBILE SALAMI DEL GIAROLO was established to protect and enhance this territory's excellence, created by the will of all the artisan producers of the "Traditional Salameria", and local pig breeders.