Salame Brianza

Salame Brianza is a dry pork sausage produced within the Brianza region of Lombardy, registered as a PDO under file number PDO-IT-0326. At release for consumption it presents a cylindrical shape, solid consistency, and a uniform ruby-red colour when cut, with no visible gristle. Its chemical profile is defined by minimum total protein content of 23% and a pH of at least 5.3.

About this designation

Salame Brianza received EU protection on 21 June 1996 and is registered in eAmbrosia under identifier EUGI00000013140, file number PDO-IT-0326. The Consorzio Salame Brianza is the applicant producer group. The production area is the Brianza region, bounded to the north by the Ghisallo foothills, to the south by the Villoresi canal, to the east by the Adda river, and to the west by the Comasina trunk road including a 2 km outer ring. Pig farms supplying raw material must be located within Lombardy, Emilia-Romagna, or Piedmont. The specification requires that all production steps — cleaning, grinding, mixing of ingredients, filling into casings, drying, and ageing — take place within this defined area. The raw material is pork, comprising boned and trimmed shoulder, scrap cuttings, and ground ham, pancetta and/or throats without soft fat, seasoned with salt and crushed and/or ground pepper. Permitted additives include wine, sugars, starter cultures, sodium and/or potassium nitrate at a maximum of 195 parts per million, sodium and/or potassium nitrite at a maximum of 95 parts per million, ascorbic acid and its sodium salt, and a very small amount of garlic. At release for consumption, the product must meet defined chemical thresholds: total protein content minimum 23%, collagen/protein ratio maximum 0.1, water/protein ratio maximum 2, fat/protein ratio maximum 1.5, and pH at least 5.3. Slicing and packaging must take place within the production area under supervision of the authorised monitoring body. The label must carry the name 'Salame Brianza' followed immediately by 'Denominazione di Origine Protetta', both written in Italian.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-IT-0326, eAmbrosia identifier EUGI00000013140.
• All production steps, including grinding, filling, drying, and ageing, must take place within the delimited Brianza production area.
• Sodium and/or potassium nitrate is permitted at a maximum of 195 parts per million; sodium and/or potassium nitrite at a maximum of 95 parts per million.
• Slicing and packaging must occur within the production area under supervision of the authorised monitoring body; the specification permits no other arrangement.

Tasting notes

Lombard salami from Brianza area, fine to medium-coarse grain, balanced lean-fat ratio, delicate sweet-salty profile with light pepper and garlic, mild wine undertones; often less spicy than southern Italian salami.

HoReCa use

Sliced for Lombard salumi boards; layered in panini; cubed for aperitivo platters.

Packaging

• whole-piece-vacuum-700g-1.5kg
• half-piece-vacuum-500g
• deli-sliced-vacuum-100g
• pre-sliced-tray-150g