Salame Mariola is a typical product of the province of Piacenza.

Its high quality craftsmanship of typical local product is underlined by the certification of the Slow Food Presidium.

It is also recognized as a Typical Agri-Food Product (PAT).

It is characterized by having an irregular and stocky shape that, however, hides and protects, like a casket, an irresistible flavor.

To obtain its very high organoleptic value, one of the basic conditions from which to start is to work it exclusively in autumn and winter.

To work the Mariola salami must be selected particularly fine cuts, which refer to the shoulder, lumbar muscles and thigh. To the meat thus obtained is added the chopped rind and everything is ground so as to obtain a rather fine grain.

After this step, we proceed to flavoring. For this purpose, a mix of salt, black pepper, spices is used, to which white wine is added and the intense background of garlic.

The final dough thus obtained is distributed in the “mariola“, that is the blind intestine of the pig, from which the salami takes its name.

This bagging is characterized by being particularly thick and thus allows to better protect the product during the maturing phase.