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Typical Italian cured meats: Pancetta Piacentina DOP

Typical Italian cured meats: Pancetta Piacentina DOP



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Pancetta Piacentina DOP

DOP recognition: EC Reg. N.1263 / 96.

Its production takes place throughout the Piacenza area, but the aging, always carried out on site, must take place in locations that do not exceed 900 meters above sea level.
The meat comes from Lombard and Emilian farms, the same ones that are used by Parma ham producers.
The part of the pig that is used to obtain it is the fat that starts from the retrosternal area up to the inguinal area. Only the lateral part of the breasts is used. After an appropriate trimming, salting is carried out, which is done with salt, pepper, cloves, sugar.
Thus prepared, the bacons are placed in cold rooms, at a temperature of about 4 ° C for at least two weeks, at a controlled humidity of about 70-80%. After this period, the surface is cleaned and the pancetta is rolled up, adding, if necessary, lean meats to the center and pig bladder outside. After an initial rest, drying begins, which lasts about a week, at 20 ° C, and then the actual seasoning, which lasts for at least two months. At the end, the bacon has a bright red color, with which it contrasts the white of the fat part. The taste is delicate, perfumed by spices, well balanced.

Pancetta Piacentina DOP (photo www.piacenzafoodvalley.com)

Production regulations - MiPAF press release - GURI n. 119 of May 24, 2001

Article 1
Name
The protected origin denomination Pancetta Piacentina is reserved for the delicatessen product which meets the conditions and requirements established in this production specification.

Article 2
Production area
The pig farms intended for the production of Pancetta Piacentina must be located in the territory of the Lombardy and Emilia-Romagna regions.
Pigs born, raised and slaughtered in the aforementioned regions must comply with the provisions already established at national level for the raw material of the hams with the Dorigine denomination of Parma and San Daniele.
The farms must in fact comply with the aforementioned requirements regarding breeds, feeding and breeding methodology.
The pigs must weigh 160 kg, more or less 10%, not less than nine months of age, having the characteristics of the Italian heavy pig defined in accordance with reg. CEE n. 3220/84 concerning the commercial classification of pig carcasses.
The butcher is responsible for the quality and origin correspondence of the cuts. The slaughterhouse document, which accompanies each batch of raw material and certifies its origin and type, must be kept by the producer. The related checks are carried out directly by the Control Authority indicated in the following art. 7.
The processing area of ​​Pancetta Piacentina includes the entire territory of the province of Piacenza.

Article 3
Raw material
Pancetta Piacentina is derived from pigs that correspond to the characteristics of art. 2. For the production of Pancetta Piacentina, the central part of the covering fat of the half-carcass is used, which goes from the retrosternal to the inguinal region, including only the lateral part of the breasts.
The bacon represents one of the fatty cuts of the pig that is obtained by isolating the so-called pancettone first, which includes various parts and from which the real bacon is obtained.
After sectioning, the piece is squared and trimmed. The transfer of the bacons to the processing plant must take place within the following 72 hours with refrigerated means. The squared and trimmed pancetta must stay in the cold room until salting.

Article 4
Processing method
The elaboration process begins with dry salting which consists in putting in contact with the meats a mixture composed of:
- doses per 100 kg of fresh meat:
sodium chloride: min 1.5 kg, max 3.5 kg;
sodium and / or potassium nitrate: max 15 gr;
black and / or white pepper in grains and / or broken: min 30; max 50 gr;
cloves: max 40 gr;
sugars: max 1.5 kg;
sodium L-ascorbate (E301): max 200 gr.

The salting operation is carried out by hand. Brine salting is prohibited.
The salted bacons are then stacked on special shelves in cold rooms with a temperature of 3-5 ° C and relative humidity of 70-90% for a period of not less than ten days.
After this period, scraping is carried out in order to remove any processing residues and excess salt and spices.
After salting and scraping, the bacons are rolled up with the possible addition of lean meat from pigs with the requirements described in art. Finally, portions of the pig's bladder, porcine parietal diaphragm or other type of natural pig casing are applicable to the ends not covered by the rind.
On the side seam, on the other hand, pig wall diaphragm, natural pig casing or vegetable paper can be applied, in order to obtain natural protection during seasoning.
Subsequently the bacons are tied.
After drilling evenly over the entire surface, the pancetta stays in rooms with a temperature from 0 ° C to 5 ° C for a few hours.
Subsequently the bacons pass to the drying phase which takes place for a period not exceeding seven days, at a temperature between 15 and 25 ° C during this phase the characteristic accentuation of the coloring of the rind is observed, indicating the ripening process.

Article 5
seasoning
The maturing phase must last for a period of not less than three months from the salting date.
Seasoning takes place in rooms with a temperature between 10 and 14 ° C and relative humidity of 70-90%.
During this phase ventilation is allowed, exposure to light and natural humidity, taking into account the climatic factors present in the Piacenza valleys.

Article 6
Features
Pancetta Piacentina, upon release for consumption, has the following organoleptic and chemical-physical characteristics;
Organoleptic characteristics:
- external appearance: cylindrical shape;
- weight: from 4 to 8 kg;
- color: bright red interspersed with the white of the fat parts;
- aroma and flavor: meat with a pleasant aroma, sweet with a savory flavor.

Chemical-physical characteristics:
Humidity (%) Min25 Max41
Protein (%) Min9 Max16.5
Fat (%) Min38 Max63
Ashes (%) Min2 Max5.5
pH Min5 Max6

Pancetta Piacentina can be marketed loose or vacuum-packed or in a modified atmosphere, whole, in slices or sliced. The packaging, slicing and portioning operations must take place under the supervision of the control structure indicated in art. 7, exclusively in the processing area indicated in art. 2.

Article 7
Controls
The control for the application of the provisions of this production specification is carried out by an authorized private body, in accordance with the provisions of art. 10 of EEC regulation no. 2081 of July 14, 1992.

Article 8.
Designation and presentation
The designation Pancetta Piacentina must be indicated in clear and indelible characters, clearly distinguishable from any other writing, which appears on the label and must be immediately followed by the mention Protected Designation of Origin. These indications can be combined with the denomination logo. The addition of any qualification not expressly provided for is prohibited.
However, the use of indications that refer to names or company names or private brands is allowed provided they have no laudatory meaning or that are likely to mislead the purchaser, as well as the possible name of pig farms from whose farms the product derives, provided that the raw material comes entirely from aforementioned farms.


Video: coppa stagionata fatta in casa (August 2022).