# Commission Regulation (EC) No 1362/2007 of 22 November 2007 entering a designation in the register of protected designations of origin and protected geographical indications (Salame Cremona (PGI)), Division 4.2: Description:

Extent: E+W+S+N.I.

‘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.

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Source: https://www.legislation.gov.uk/eur/2007/1362/annex/II/division/SALAME/division/4/division/4.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-2007-1362/annex-II/division-SALAME/division-4/division-4.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.