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Working
 

The handmade work of products D.O.P (Massalein del Nure) begins with the choice of the meats: a careful control of the "raw materials" guarantees in fact the high quality of the PiaceSalumi products.

The main stages of the working of products D.O.P are:

 

  

 
Cold Meats and Salami DOP
 
 

Salting

Salting has made manually, salt comes homogeneously distributed on the meats, in base of the product size. Later the salume is rubbed down singularly, by hand, in order to allow a better absorption of salt and of the present aromas. At the end the products are put resting on the "giostra". Salting, followed by the manual massage can be executed many times, in different phases, until the product does not catch up an optimal salt absorption.

Drying

Drying allows the products to expel the water in excess and guarantees a greater meats consistency. In PiaceSalumi the times of drying are rather long, 8 days approximately, in order to guarantee the high quality of products D.O.P.

Maturing

The differentiated maturing is based on the type of product, and happens in appropriate cells. The better selections come ulteriorly affinate in a natural cellar.



Quality control
 

The PiaceSalumi products are born from a accurated and rigorous attention handmade working in according to the international norms in hygiene and emergency matter.

In particular the products of the Masselein del Nure are disciplinated from the respective Consortia, while the Quality of the lines Alta gastronomia italiana and antica fattoria Pontenure is guaranteed from highly selected national meat and first chosen cuts.