Division 3.6 Specific rules concerning slicing, grating, packaging, etc.

‘Salame Brianza’ PDO must be cut into slices or portions and packaged within the production area defined in point 4, under the supervision of the authorised monitoring body, in order to guarantee the product’s quality. ‘Salame Brianza’ is sensitive to external influences, in particular to light and to oxidation from exposure to the air and to heat. Preparing ‘Salame Brianza’ for slicing of necessity requires the casing to be removed, and the edible part of the product is therefore directly exposed to the air. Exposing the product to external influences under non-controlled conditions alters the organoleptic characteristics of ‘Salame Brianza’. In order to preserve the product’s original characteristics, ‘Salame Brianza’ must therefore be sliced and packaged immediately after the ageing period and on the production site itself.