Division 4.2 Description:

‘Salame Cremona’ is an uncooked cured and matured sausage product, with the following characteristics when released for consumption:

• Physico-morphological characteristics:

  • weight of not less than 500 g after maturing

  • diameter of not less than 65 mm when prepared

  • length of not less than 150 mm when prepared

• Chemical and physico-chemical characteristics:

  • total protein: min. 20,0 %

  • collagen/protein ratio: max. 0,10

  • water/protein ratio: max. 2,00

  • fat/protein ratio: max. 2,00

  • pH: 5,20 or higher

• Microbiological characteristics:

  • mesophilic total colony units: > 1 × 10⁷ per gram, with a prevalence of lactic acid bacteria and coccus.

• Organoleptic characteristics:

  • appearance: cylindrical, with irregular features

  • consistency: the product should be compact and tender

  • appearance on slicing: slices are compact and homogenous, with typical binding of fragments of muscle and fat, the edges of which are not clearly visible (so called ‘smelmato’ appearance). There is no visible gristle.

  • colour: deep red

  • odour: typical spicy fragrance.