Division 3.2 Description of product to which the name in (1) applies

At its release for consumption, the PDO product ‘Salame Brianza’ has a cylindrical shape and solid consistency, with no springiness.

When cut, it is firm and homogenous, with fat globules free from rancidness; the slices have no visible gristle and are a uniform ruby-red colour. The aroma is subtle and distinctive, and the flavour is very mild and subtle and never sour.

In addition, when it is released for consumption ‘Salame Brianza’ PDO has the following chemical and physico-chemical characteristics:

• total protein content: min. 23 %

• collagen/protein ratio: max. 0,1

• water/protein ratio: max. 2

• fat/protein ratio: max. 1,5

• pH: at least 5,3.

In microbiological terms, the product has a mesophilic microbe content of > 1 × 10⁷ colony-forming units per gram, with lactobacillus and coccus bacteria most prevalent.