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Meat from Italy
Salame Cremona is a large, soft, raw salami of minced pork with salt, pepper and crushed garlic, stuffed into a natural casing at least 65 mm wide. It is warm-dried at 15–25 °C, then matured at 11–16 °C for at least five weeks, from 35 to 110 days depending on its width. The PGI requires a pH of 5.20 or higher.
| Pork muscle and fat | Trimmed of large connective tissue, soft fat, lymph nodes and nerves; carcass 110.1–180.0 kg; mechanically separated meat is banned[masaf-cremona-2025] |
| Salt | Added while mincing; no amount is fixed[masaf-cremona-2025] |
| Spices, peppercorns or coarse pepper, and crushed garlic | [masaf-cremona-2025] |
| Still white or red wine, sugar, dextrose, fructose or lactose, starter cultures, nitrate, nitrite, ascorbic acid (optional) | [masaf-cremona-2025] |
| Natural casing, at least 65 mm across when filled | [masaf-cremona-2025][eu-cremona-2025] |
| Starter | starter cultures are allowed as an optional ingredient |
Total time across the recorded steps: 36 days
What changes: Trimmed pork and fat are minced through a 6 mm plate
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salame Cremona is a large, soft, raw salami of minced pork with salt, pepper and crushed garlic, stuffed into a natural casing at least 65 mm wide. It is warm-dried at 15–25 °C, then matured at 11–16 °C for at least five weeks, from 35 to 110 days depending on its width. The PGI requires a pH of 5.20 or higher. Made in 5 steps over 36 days. The longest step, mature, takes at least 35 days (Ministry of Agriculture 2025) and runs at 11–16 °C (Ministry of Agriculture 2025). Lactic acid bacteria and cocci does most of the fermenting.
| Main step | at least 35 daysSet[masaf-cremona-2025] | Mature |
|---|---|---|
| Temperature | 11–16 °CSet[masaf-cremona-2025][eu-cremona-2005] | Mature |
| Acidity | pH at least 5.2Set[eu-cremona-2025] | Mature |
Salame Cremona must be at least 65 mm wide, and its minimum maturing time rises with the width of the casing, from 35 to 110 days. The paste is kneaded for a long time to give its soft, blurred slice.
The PGI requires pH 5.20 or higher, a water/protein ratio of at most 2.00, and packaging and slicing only inside the production area under the control body. These are figures for controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Every number is labelled with how it is known. How this atlas is made
Records in the Cremona archives from 1231 show trade in pigs and meat products between the Cremona region and neighbouring states. Bishop Cesare Speciano's visits to convents (1599–1606) note sausage handed out on days when meat was eaten. Registered as an EU PGI in 2007 (Regulation (EC) No 1362/2007).
