SALAME CREMONA PGI

Salame Cremona is produced using not only highly-selected meat but also noble parts, thighs included, and seasoned with salt, spices and mashed garlic. Then the Salame is stuffed inside natural intestines and matured from a minimum of five weeks to more than four months. We know that the production of Salame Cremona has always been strictly linked with its territory as reported in many decorations inside and on the façade of the Cathedral and in many documents kept in the Archive in Cremona.