This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

(Regulation (EU) No 1151/2012)

‘Salame Piemonte’

EU No: PGI-IT-1237-AM01 – 4.7.2024

PDO ( ) PGI (X)

1.   Name of product

‘Salame Piemonte’

2.   Member State to which the geographical area belongs

Italy

3.   Member State authority communicating the standard amendment

Ministry of Agriculture, Food Sovereignty and Forestry - Department for Food Sovereignty and Equestrian Sports

—

4.   Description of the approved amendment(s)

Explanation of why the amendment(s) fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012

The amendments to Articles 5 and 8 of the product specification do not include a change to the name of the protected geographical indication or the use of that denomination, are unlikely to void the link referred to in Article 5(2)(b) for protected geographical indications, and do not entail any further restrictions on the marketing of the product.

1.   Standard amendment to Article 5 of the product specification

Amendment 1

The amendment concerns Article 5(1)(4) of the specification and point 3.3 of the single document.

The text:

is replaced by the following:

Description: The amendment replaces the reference to Regulation (EU) No 1234/2007 with the reference to Regulation (EU) 1308/2013.

Justification: The amendment updates the EU legal references regarding pig carcass classification.

This amendment affects the single document.

2.   Standard amendment to Article 5 of the product specification

Amendment 2

The amendment concerns Article 5(1)(7) of the specification and point 3.3 of the single document.

The text:

is replaced by the following:

Description: The amendment eliminates the reference to achieving ‘high weights and good efficiency’ by defining a range in kilograms of carcass weight at slaughter.

Justification: The amendment clarifies the generic concept of ‘high weights and good efficiency’.

This amendment affects the single document.

3.   Standard amendment to Article 5 of the product specification

Amendment 3

The amendment concerns Article 5(1)(7) of the specification and point 3.3 of the single document.

The text:

The genetic types used must be capable of achieving high weights and good efficiency, and in any case an average weight per batch (live weight) of 160 kg, +/- 10 %.

is replaced by the following:

Description: The amendment substitutes the ‘average weight per batch (live weight) of 160 kg, +/- 10 %’ by ‘a carcass weight of no less than 110,1 kg and no more than 180,0 kg’.

Justification: In this amendment, the reference to the average live weight of a batch of pigs, which lacks precision, has been removed and been replaced by the parameter of individual carcass weight, checked objectively and precisely for each pig at slaughter. The values in the weight range correspond to those listed in Regulation (EU) No 1308/2013 and in the decree of 24 October 2018 which refer to the weight values of H Heavy category carcasses, the meat of which is used for the production of ‘Salame Piemonte’.

This amendment affects the single document.

4.   Standard amendment to Article 5 of the product specification

Amendment 4

The amendment concerns Article 5(2) of the specification and point 3.3 of the single document.

The text:

is replaced by the following:

Description: The amendment defines the first phase of feeding listed in the currently valid specification as ‘growing’, specifying that this phase follows suckling and weaning.

Justification: The definition of the ‘first phase’ listed in the specification as ‘growing’ allows for a more precise understanding of the specification. The reference to suckling and weaning makes the specification clearer, as these are stages in pig rearing prior to growing in which feeding has no bearing on the final characteristics of ‘Salame Piemonte’. Therefore, prior to growing, pigs may be fed with all raw materials permitted by current regulations in order to comply with nutritional, animal-welfare and health requirements.

This amendment affects the single document.

5.   Standard amendment to Article 5 of the product specification

Amendment 5

The amendment concerns Article 5(2) of the specification and point 3.3 of the single document.

The text:

is replaced by the following:

Description: The maximum weight of the pigs at the end of the first phase, now called ‘growing’, has been increased from 80 kg to 85 kg.

Justification: This increase is justified in view of progress in genetics, feeding and the application of animal-welfare legislation, which have generally led to a rise in pig growth capacity.

This amendment affects the single document.

6.   Standard amendment to Article 5 of the product specification

Amendment 6

The amendment concerns Article 5(2) of the specification and point 3.3 of the single document.

The text:

‘Animal feeding

The pigs are fed in two phases.

The feedstuffs permitted up to 80 kg live weight include all those usable during the successive fattening phase, in suitable concentrations, as well as those listed below in declining order. The dry matter from cereals should not be less than 45 % of the total: Soya extraction meal (up to a maximum of 20 % of the dry matter of the portion); Corn silage (up to 10 % of the dry matter of the portion); Corn gluten semolina and/or corn gluten feed (up to 5 % of the dry matter of the portion); Pitted carob, distillers’ grain (up to 3 % of the dry matter of the portion); Fats with a melting point of over 36 °C (up to 2 % of the dry matter of the portion); Fish meal, protein lysates (up to 1 % of the dry substance of the portion); Buttermilk(*) (up to a maximum of 6 litres per head per day).

The feedstuffs permitted during the fattening phase are listed below in reverse order. The dry matter from cereals should not be less than 55 % of the total:

Corn and bran and/or cob mash (up to 55 % of the dry substance of the portion); Sorghum, barley (up to 40 % of the dry matter of the portion); Wheat, triticale, oats and minor cereals (up to 25 % of the dry substance of the portion); Bran and other wheat processing products (up to 20 % of the dry substance of the portion); Dehydrated potato, pressed and silaged beet pulp, soya extraction meal (up to 15 % of the dry matter of the portion); Sunflower flour (up to 8 % of the dry matter of the portion); Cassava, molasses (**), extraction meal from coconut, corn germ, peas and other leguminous seeds (up to 5 % of the dry matter of the portion); Dried pressed beet pulp (up to 4 % of the dry matter of the portion); Sesame flour (up to 3 % of the dry matter of the portion); Flaxseed expeller, apple and pear pomace, grape or tomato peels as carriers for nutritional supplements, dehydrated alfalfa flour, brewer's yeast and/or torula yeast, fats with a melting point above 40 °C (up to 2 % of the dry matter of the portion); Whey(*) up to a maximum of 15 litres per head per day; Buttermilk(*) up to a maximum of 250 gr of dry matter per head per day.

—	Linoleic acid is permitted up to a maximum of 2 % of the dry matter of the diet.

—	Maximum tolerances of 10 % are permitted.

—	Dehydrated potato and cassava must not exceed 15 % of the dry matter of the portion.

—	“Buttermilk” means the by-product of butter production and “whey” the by-product of curds.

(*)	Whey and buttermilk must not total more than 15 litres/head/day.

(**)	If combined with stillage the total nitrogen content must be less than 2 %.

Mineral and vitamin supplements may be added to rations within the limits laid down by current legislation.’

is replaced by the following:

‘Animal feeding

The feedstuffs permitted following the suckling and weaning of the piglets, during the growing phase, when the pig reaches a maximum weight of 85 kg, include those listed in the following table, in suitable concentrations, with the proviso that the dry matter from cereals is no less than 45 % of the total:

Table of permitted raw materials

d.m. = dry matter of the calculated daily portion

Maize, up to 65 % of the d.m.

Sorghum, up to 55 % of the d.m.

Barley, up to 55 % of the d.m.

Wheat, up to 55 % of the d.m.

Triticale, up to 55 % of the d.m.

Corn silage, up to 10 % of the d.m.

Minor cereals, up to 25 % of the d.m.

Corn bran and/or cob mash, up to 55 % of the d.m.

Wholemeal corn mash, up to 20 % of the d.m.

Corn gluten meal and/or corn gluten feed, up to 10 % of the d.m.

Corn germ flour, up to 5 % of the d.m.

Bran and other wheat processing byproducts, up to 20 % of the d.m.

Whey (1), up to 15 litres/head/day

Buttermilk (1), up to 250 gr of dry matter/head/day

Dried pressed beet pulp, up to 10 % of the d.m.

High temperature dried alfalfa, up to 4 % of the d.m.

Fruit and tomato pressing residues, as carriers for the premixes, up to 2 % of the d.m.

Dried distillery grains and solubles (2), up to 3 % of the d.m.

Molasses (3), up to 5 % of the d.m.

Products obtained by extraction from soybeans (4), up to 20 % of the d.m.

Products obtained by extraction from sunflower seeds (4), up to 10 % of the d.m.

Products obtained by extraction from rapeseeds (4), up to 10 % of the d.m.

Flax cake, flaxseed cake feed, flaxseed meal, flaxseed meal feed, up to 2 % of the d.m.

Fats with a melting point of over 36 °C, up to 2 % of the d.m.

Yeasts, up to 2 % of the d.m.

Peas, up to 25 % of the d.m.

Other leguminous seeds, up to 10 % of the d.m.

Roasted whole soybeans and/or soy expeller, up to 10 % of the d.m.

Fish meal, up to 1 % of the d.m.

Tolerances on individual raw materials are permitted to the extent provided for by current legislation regarding the placing on the market and use of feed.

(1)	Whey and buttermilk must not total more than 15 litres/head/day.

(2)	Products obtained when producing alcohol by fermentation and distilling grain mash of cereals and/or other starchy and sugar containing products.

(3)	If combined with stillage the total nitrogen content must be less than 2 %.

(4)	The crude fat content of products obtained by extraction from soya, sunflower and rapeseed seeds must not exceed 2,5 % of the d.m.

Feeding during the growing phase must also take into account the following specifications:

—	Supplementation with vitamins and minerals and the use of additives are permitted in accordance with current legislation

—	Feed may be given either in liquid form (broth), using water and/or whey and/or buttermilk, or in dry form

—	Linoleic acid is permitted up to a maximum of 2 % of the dry matter.

Feeding during the growing phase must also take into account the following specifications:

—	supplementation with vitamins and minerals and the use of additives are permitted in accordance with current legislation

—	Feed may be given either in liquid form (broth), using water and/or whey and/or buttermilk, or in dry form

—	Linoleic acid is permitted up to a maximum of 2 % of the dry matter.’

Description: The amendment inserts a single table of raw materials permitted during both the growing and the fattening phase.

The following raw materials have been renamed [in the Italian original] to harmonise the names with those used in EU legislation:

—	‘mais’ has been renamed ‘granturco’;

—	‘farina disidrata di medica’ has changed to ‘erba medica essiccata ad alta temperatura’;

—	‘expeller’ has become ‘panello’;

—	‘marco mele e pere, buccette d’uva o di pomodori quali veicoli d’integratori’ has changed to ‘residui della spremitura della frutta e residui della spremitura del pomodoro, quali supporto delle premiscele’;

—	‘lievito di birra e/o di torula’ is now ‘lieviti’;

—	‘distillers’ has been renamed ‘trebbie e solubili di distilleria essicati’.

The references to the following raw materials have been deleted:

—	‘pitted carob’

—	‘protein lysates’

—

‘oats’

—	‘dehydrated potato’

—

‘cassava’

—	‘pressed and silaged beet pulp’

—	‘sesame flour’

—	‘extraction meal from coconut’.

The quantities of the following raw materials have been changed:

—	‘buttermilk’, only for the growing phase (from 6 litres to 15 litres/head/day)

—	‘corn gluten meal and/or corn gluten feed’, updated from ‘corn gluten semolina and/or corn gluten feed’ (from up to 5 % to up to 10 %)

—	‘corn’ (from up to 55 % to up to 65 %)

—	‘sorghum’ (from up to 40 % to up to 55 %)

—	‘barley’ (from up to 40 % to up to 55 %)

—	‘wheat’ (from up to 25 % to up to 55 %)

—	‘triticale’ (from up to 25 % to up to 55 %)

—	‘dried pressed beet pulp’ (from up to 4 % to up to 10 %)

—	‘high temperature dried alfalfa’ (from up to 2 % to up to 4 %)

During the growing phase ‘soya extraction meal’ is replaced by ‘roasted whole soybeans and/or soy expeller’.

The raw material ‘peas and/or other leguminous seeds’ has been divided into two terms: ‘peas’ and ‘other leguminous seeds’, and the quantities have been increased (‘peas’ up to 25 % and ‘other leguminous seeds’ up to 10 %).

The following raw materials have been added:

—	‘corn gluten meal and/or corn gluten feed’, also during the fattening phase

—	‘wholemeal corn mash’

—	‘dried distillery grains and solubles’, also during the fattening phase

—	‘flaxseed cake feed, flaxseed meal, flaxseed meal feed’

—	‘fats with a melting point of over 36 °C’, also during the fattening phase.

The ‘products obtained by extraction from rapeseeds’ have been introduced.

Regarding the ‘products obtained by extraction from soya seeds’, the percentage during both the growing and fattening phases has been set at a uniform 20 %.

‘Sunflower flour’ has been changed to ‘products obtained by extraction from sunflower seeds’, the use of which has been set at 10 %.

In addition, according to the table, the crude fat content of products obtained by extraction from soya, sunflower and rapeseed seeds must not exceed 2,5 % of the dry matter.

Regarding ‘bran and/or cob mash’, the word ‘corn’ was added, although the use percentage was left unchanged.

The reference to the tolerances on individual materials was amended by deleting the figure of 10 %.

The option of using additives was inserted, and the reference to the ‘dry form’ of feed was introduced.

In note (2) the definition of ‘dried distillery grains and solubles’ was made clearer.

Justification: The insertion of the ‘Table of permitted raw materials’ for both the growing and fattening phases makes the specification easier to read.

The names of the raw materials have been changed in line with the provisions of Commission Regulation (EU) No 68/2013, as amended by Regulation (EU) No 2017/1017.

The term ‘oats’ has been deleted as it forms part of the ‘minor cereals’ category, the percentage of which remains unchanged.

The terms ‘pitted carob’, ‘protein lysates’, ‘dehydrated potato’, ‘cassava’, ‘pressed and silaged beet pulp’, ‘sesame flour’, ‘extraction meal from coconut’ and ‘stillage associated with whey or buttermilk’ have been deleted, as these raw materials are hardly ever used in heavy pig feeding for technical or quality reasons, are difficult to source, or are of low nutritional value.

The substitution of ‘soya extraction meal’ by ‘roasted whole soybeans and/or soy expeller’ during the growing phase aims to supply the energy which is vital to meet pigs’ energy requirements.

The usage percentage of ‘corn gluten meal and/or corn gluten feed’, to use its new term, has been increased, as it is a raw material that contains a high level of protein, is useful in the diet (a non-differentiated protein) and is highly digestible.

‘Whey’ (during the growing phase), ‘corn’, ‘sorghum’, ‘barley’, ‘wheat’, ‘triticale’, ‘dehydrated beet pulp’, ‘high temperature dried alfalfa’, ‘products obtained by extraction from soya seeds’ and ‘products obtained by extraction from sunflower seeds’ are raw materials whose usage percentages have been increased, as they have long been the basis of the traditional feed of heavy pigs and because, also in the light of the progress made in the feed sector over the past decade, they improve the uptake of fibres and the pigs’ vital functions.

The increase in the percentage of ‘peas’ ensures an adequate level of covering fat, as unlike other legumes, they contain a low concentration of antinutritional factors.

‘Flaxseed cake feed’, ‘flaxseed meal’ and ‘flaxseed meal feed’ have been introduced as they are raw materials similar to ‘flax cake’ (retained in the specification) and are listed in Regulation (EU) 2017/1017.

Rapeseed has been newly introduced into the list of raw materials because progress in genetics has allowed the selection of new varieties which are free of glucosinolates and erucic acid (antinutritional factors). Regarding its products, these were previously covered by a single entry – ‘rape seed meal’ – in Commission Regulation (EU) No 575/2011 and then, in 2013, split into two – ‘rape seed meal’ and ‘rape seed meal feed’ – in Commission Regulation (EU) No 68/2013, as amended by Commission Regulation (EU) 1017/2017. Commission Regulation (EU) 1017/2017 lists many different products obtained during the extraction of rapeseeds. It is not feasible to list all the feed materials and they are liable to change in the event of updates to Commission Regulation (EU) 1017/2017.

Regarding ‘products obtained by extraction from soya seeds’, having the same percentage of use during the two phases ensures that the heavy pigs have a covering fat suitable for the production of ‘Salame Piemonte’. These products were previously covered by a single entry – ‘soya (bean) meal’ – in Commission Regulation (EU) No 575/2011 and then split into two – ‘soya meal’ and ‘soya (bean) meal feed’ – in Commission Regulation (EU) No 68/2013, as amended by Commission Regulation (EU) 2017/1017. Commission Regulation (EU) 2017/1017 lists many different products obtained during the extraction of soya seeds. It is not feasible to list them all in the feed table and they are liable to change in the event of updates/amendments to Commission Regulation (EU) 1017/2017.

Regarding ‘products obtained by extraction from sunflower seeds’, these products were previously covered by a single entry – ‘sunflower seed meal’ – in Commission Regulation (EU) No 575/2011 and then split into two – ‘sunflower seed meal’ and ‘sunflower seed meal feed’ – in Commission Regulation (EU) No 68/2013, as amended by Commission Regulation (EU) 1017/2017. Commission Regulation (EU) 1017/2017 lists many different products obtained during the extraction of sunflower seeds. It is not feasible to list them all in the feed table and they are liable to change in the event of updates/amendments to Commission Regulation (EU) 1017/2017.

The maximum crude fat content of 2,5 % for products obtained by extraction from soya, sunflower and rapeseed seeds ensures that the heavy pigs have an appropriate covering fat for the production of ‘Salame Piemonte’.

With reference to ‘fats with a melting point of more than 36 °C: the amendment states that they may be used during both the growing and fattening phases; however, the limit of 2 % for linoleic acid guarantees that, when used during the fattening phase, the level of covering fat is sufficient to obtain the right raw material for the production of ‘Salame Piemonte’.

The reference to the tolerances regarding individual raw materials adapts the specification to current feed legislation, in the light of Article 17(2)(b) of Regulation (EU) No 767/2009.

Feeding in ‘dry form’ is a valid alternative for the farmer alongside the more traditional ‘liquid form’.

The use of additives aims to improve the quality of the feed and make the raw materials more digestible.

The definition of ‘dried distillery grains and solubles’ has been clarified to harmonize it with the provisions of point 1.12.9 of Regulation (EU) No 2017/1017.

This amendment affects the single document.

7.   Standard amendment to Article 5 of the product specification

Amendment 7

The amendment concerns Article 5(2) of the specification and point 3.3 of the single document.

The text:

is replaced by the following:

Description: Article 5(2) of the specification has been amended with the reference to the ‘table of permitted raw materials’ inserted for the growing phase, with some specificities necessary during that phase.

Furthermore, the following raw materials are also included in the fattening phase feed:

‘Corn silage’, ‘corn gluten meal and/or corn gluten feed’, ‘dried distillery grains and solubles’, ‘fats with a melting point above 36 °C’, ‘wholemeal corn mash’ and ‘products obtained by extraction from rapeseeds’.

‘Roasted whole soybeans and/or soy expeller’, which substitutes ‘soya extraction meal’, remains banned during the fattening phase.

Justification: The amendment allows for a clear picture of the feed allowed during the fattening phase. The new raw materials have a higher nutritional value than previously, thanks to research and genetic improvements. The feedstuffs ‘corn silage’ and ‘dried distillery grains and solubles’ (rich in Vitamin B) represent an ideal raw material which ensures an adequate level of covering fat and, due to their high fibre content, are better digested by adult pigs than by younger animals.

This amendment affects the single document.

8.   Standard amendment to Article 8 of the product specification

Amendment 8

The amendment concerns Article 8 of the product specification.

The text:

is replaced by the following:

Description: The name and address of the control body under Article 37 of Regulation (EU) No 1151/2012 has been inserted.

Justification: The amendment updates the details of the control body.

This amendment does not affect the single document.

SINGLE DOCUMENT

‘Salame Piemonte’

EU No: PGI-IT-1237-AM01 – 4.7.2024

PDO ( ) PGI (X)

1.   Name(s) (of PDO or PGI)

‘Salame Piemonte’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Combined Nomenclature code

16 – PREPARATIONS OF MEAT, OF FISH OR OF CRUSTACEANS, MOLLUSCS OR OTHER AQUATIC INVERTEBRATES, OR OF INSECTS

3.2.   Description of the product to which the name in (1) applies

‘Salame Piemonte’ is produced from a mixture of fresh marbled pigmeat, which has not been frozen, taken from the following cuts: lean: striated muscles from the haunch, shoulder and belly; fat: high-quality, from the belly, throat and back.

The following maturing periods are defined for the production of ‘Salame Piemonte’, depending on the diameter of the fresh salami:

—	diameter ranging between 40 and 70 mm; from a minimum of 10 days to a maximum of 50 days

—	diameter ranging between 71 and 90 mm; from a minimum of 21 days to a maximum of 84 days.

When released for consumption, a whole ‘Salame Piemonte’ weighs not less than 300 g and must have the following organoleptic, physico-chemical and microbiological characteristics:

Organoleptic characteristics

External appearance: cylindrical or curved for smaller sizes;

Texture: compact and soft, with no obvious fascia.

Appearance when cut: the slice is compact and homogeneous, with typical binding of fragments of muscle and fat; the latter are rather ‘elongated’. The pepper can be seen as pieces and/or powder.

Colour: ruby red.

Aroma: delicate, of mature meat, curing, wine and garlic.

Taste: sweet and delicate, slightly spicy (pepper and nutmeg), the aromas last well, never acidic, with balanced salting.

Chemical and physico-chemical characteristics:

total protein: min. 23 %

collagen/protein ratio: max. 0,12

water/protein ratio: max. 2,00

fat/protein ratio: max. 1,40

pH ≥ 5,2

Microbiological characteristics:

Mesophilic microbe content: > 1 x 107 colony units/g, with a prevalence of lactic acid bacteria and coccus.

‘Salame Piemonte’ may be produced in various shapes and sizes using the same mixture, packed in natural gut casing or reconstituted casings of natural origin; the diameter of fresh salami can vary between 40 and 90 mm.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The feeding of pigs during the growing and fattening stages is mainly based on cereals. The average feed ration for pigs consists mostly of corn, followed by barley, bran, soya and mineral supplements. Cheese-making by-products (whey and buttermilk) are also allowed as feed. Whey and buttermilk must not total more than 15 litres/head/day. Mineral and vitamin supplements may be added to rations within the limits laid down by current legislation.

Other ingredients

Salt (maximum 3 %); pepper, whole, in pieces or ground (maximum 0,4 %); spices and aromatic plants: garlic: cloves, whole, crushed or infused with wine; nutmeg. In order to guarantee the typical flavour of the ‘Salame Piemonte’ and to respect the traditional production method, it is necessary to add Piedmont DOP red wine made from the Nebbiolo, Barbera and Dolcetto varieties (more than 0,25 % in weight).

The use of sugar and/or dextrose is allowed, as are starter cultures, fungal cultures to cover the casing, sodium and/or potassium nitrate and nitrite, ascorbic acid and its sodium salt.

Other processing aids aimed at maintaining water in the meat tissues are not allowed.

‘Salame Piemonte’ PGI is produced from the meat of pigs with the following characteristics:

—	the animals used must be pure-bred or hybrid pigs of the traditional Large White and Landrace breeds.

—	Pigs of the Duroc breed are also allowed.

—	Animals of other breeds, crossbred or hybrid, are also allowed, provided that their carcasses come under classes E, U, R or O, as defined in the pig carcass classification table in Annex IV to Regulation (EU) No 1308/2013, as amended.

—	in line with tradition, animals carrying unfavourable traits, and in particular susceptibility to stress (PSS), are in any case not permitted; nowadays, such traits can be objectively detected in animals post mortem and in cured products;

—	purebred Belgian Landrace, Hampshire, Pietrain, Duroc and Spotted Poland animals are in any case not permitted;

—	The genetic types used must be capable of achieving, at slaughter, a carcass weight of no less than 110,1 kg and no more than 180,0 kg.

—	The minimum age at slaughter is nine months.

—	Boars and brood sows may not be used.

—	The pigs must be slaughtered in an optimum state of health and completely bled;

There is no geographical limit to the origin of the pigs.

3.4.   Specific steps in production that must take place in the identified geographical area

All steps in the production, salting, casing, drying and maturing of ‘Salame Piemonte’ must take place in the area indicated in point 4 below.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

—

3.6.   Specific rules concerning labelling of the product the registered name refers to

The name of the protected geographical indication ‘Salame Piemonte’ must appear in clear and indelible lettering, clearly identifiable from any other wording on the label and followed immediately by the initials ‘IGP’, which must be translated into the language of the country in which the product is marketed, by the EU graphic symbol and the ‘Salame Piemonte’ logo as shown below.

The label may indicate the area or region in which the pigs originated. If there are several areas or regions, these must be listed in declining order of importance.



4.   Concise definition of the geographical area

‘Salame Piemonte’ must be produced and matured in the Piedmont region.

5.   Link with the geographical area

The production area of ‘Salame Piemonte’ consists of the entire Piedmont region, which has a highly specific climate. The name ‘Piedmont’ stems from the fact that geographically the region lies at the ‘foot of the mountains’; this means that much of the region has a temperate, sub-continental, relatively homogeneous climate. The winters are cold, with little rainfall, and relative humidity levels decrease from November onwards, which is more humid, to February, which is drier. In addition, there are moderate winds from the plain towards the mountains, with frequent föhn winds that redistribute the air masses, meaning that relative humidity levels remain rather low. Moreover, Piedmont has more sunshine and thus less humidity than the neighbouring Po valley; these differences are even greater compared to the Alpine regions to the north which have around two-thirds less sunshine.

Therefore Piedmont's climate and soils, along with the cultivation techniques used there, create a unique and specific ‘terroir’ for producing PDO wines, the characteristic element of ‘Salame Piemonte’. The Piedmont has always been a major wine producing area, and local varieties are mainly cultivated such as Barbera, Dolcetto and Nebbiolo; for this reason these are the varieties used in the production of ‘Salame Piemonte’.

‘Salame Piemonte’ is compact and soft, ruby red in colour and with a sweet and delicate flavour.

A special feature of ‘Salame Piemonte’ is its soft texture and sweet, delicate flavour, mainly as a result of the short maturing period. This is a Piedmont salami-making tradition perfected over time, which has won over the tastes and habits of the local consumers.

The main characteristic of ‘Salame Piemonte’ is the use of Piedmont DOP red wine made exclusively from the Nebbiolo, Barbera and Dolcetto varieties (more than 0,25 % in weight). These typical local wines affect the salami's flavour and aroma and has always differentiated it from similar products on the market.

The fact that specific factors such as the reputation and special nature of the production method link ‘Salame Piemonte’ with the geographical area is proven by numerous historic references demonstrating that the way this salami is made has developed and become rooted over time in the region, making it unique compared to other products from other parts of Italy.

In 1854, in his book on middle-class cuisine, Giovanni Vialardi, chef and pastry-cook to the then Italian royal family (the House of Savoy), describes in detail the production of ‘pigmeat salami’, which can be seen as the true precursor of ‘Salame Piemonte’, as the recipe is similar to that used today; even then it included ‘a glass of good Barbera wine’.

After the Second World War industrial production of ‘Salame Piemonte’ developed, and since 1948, to this day, the Turin Chamber of Commerce's fortnightly lists have featured ‘Salame Piemonte’ in the section on ‘fresh pigmeat’.

The addition of red wine from the three most famous varieties in Piedmont, Nebbiolo, Barbera and Dolcetto, bears witness to the deep-rooted links between ‘Salame Piemonte’ and the area. It is the characteristic element of this product, and is mentioned in numerous books, guides and collections devoted to cured meats, as well as in many food and wine shows broadcast on Italian TV between 2008 and 2010. Examples of this are the books entitled ‘Delizie del divin Porcello’ by Riccardo Di Corato, which lists and describes all Italian cured meat products (Idealibri srl, December 1984, p. 160) and ‘Processo al maiale’ (A. Beretta, Pavia, Monboso, 2002, p. 160), as well as TV shows such as ‘Occhio alla spesa’ and ‘Terre e sapori’ broadcast on the Rai 1 channel and ‘Mela Verde’ shown on Rete Quattro, where many references are made to the use of Piedmont wine as a typical ingredient of ‘Salame Piemonte’.

Finally, ‘Salame Piemonte’ has participated in many local and international competitions such as ‘Salone del Gusto’ (Turin – 2006 – 2008 – 2010) and ‘Cibus’ (Parma 2008 - 2010).

Reference to publication of the product specification

https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/18907

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(1)   OJ L 179, 19.6.2014, p. 17.