The Piacentino area’s special humid climate, not prone to excessive temperature changes, is the secret of a long charcuterie tradition. Angela and Giuseppe Michelazzi, the owners of the Giordano charcuterie factory, produce all three Piacentina PDO products: salami, coppa and pancetta. They select pork from heavy pigs reared in Emilia Romagna and Lombardy, then process the meat and age the charcuterie a cool, damp underground cellar. Giordano also makes cotechino, strolghino and culatello.

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