Salame Cremona

Salame Cremona is an uncooked cured and matured dry sausage produced across Lombardy, Emilia Romagna, Piedmont and Veneto, distinguished by a minimum casing diameter of 65 mm, coarse-ground pork from heavy Italian pigs, and mandatory use of natural casings. Its specification prohibits mechanically recovered meat and requires maturing at controlled temperature for at least five weeks.

About this designation

Salame Cremona is registered as a PGI under file number PGI-IT-0265, with EU protection dating from 27 December 2002 and eAmbrosia identifier EUGI00000013610. The manufacturing area comprises the Italian regions of Lombardy, Emilia Romagna, Piedmont and Veneto. Raw materials must originate from pigs born, raised and slaughtered in a defined list of Italian regions, including Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzi, Lazio and Molise. Permitted breeds are the traditional Large White Italian and Landrace Italian breeds as improved by the Italian herd book, progeny of Duroc Italian sows, or progeny of other breeds whose selection purposes are not incompatible with the Italian herd book for heavy pig production. Pigs are sent for slaughter between the end of their ninth month and their fifteenth month, with individual slaughter weights between 144 and 176 kg. Meat is ground through blades with 6 mm holes at a temperature above 0 °C. Mandatory ingredients are salt, spices, peppercorns, roughly milled pepper and crushed garlic; mechanically recovered meat is expressly prohibited. The sausage is packed into natural porcine, bovine, equine or ovine casings of initial diameter 65 mm or more and matured at a temperature between 11 °C and 16 °C for at least five weeks. The inspection body is Istituto Parma Qualità (I.P.Q.), based in Langhirano. Labels must bear the words Salame Cremona and Indicazione Geografica Protetta and/or IGP in letters larger than any other text on the label.

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

Distinctive facts

• Registered as a PGI on 27 December 2002 under file number PGI-IT-0265 (eAmbrosia identifier EUGI00000013610).
• Mechanically recovered meat is expressly prohibited by the specification.
• Maturing must take place at a temperature between 11 °C and 16 °C for a period of at least five weeks.
• Pigs must be slaughtered between the end of their ninth month and their fifteenth month, with individual weights between 144 and 176 kg.

Tasting notes

Lombard salami, soft texture from finely-ground meat and ample fat, mild sweet-savory pork flavor with garlic and white wine notes, gentle pepper.

HoReCa use

Salame Cremona may be released for consumption by the piece, in vacuum packs or in protective atmosphere packs, whole or in thick or thin slices.

Packaging

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