#52026XC02572EU approves specification changes for Salame Piacentino PDO
AI-generated summary for informational purposes only. Not legal advice. See the original source for the authoritative text.
The measure updates the production rules for Salame Piacentino PDO, an Italian protected salami. It clarifies where pigs must be born, raised, slaughtered and cut, which genetic lines may be used, what feed is allowed, how pigs must be identified, and what carcass weight qualifies for production. The practical impact falls on breeders, slaughterhouses, cutting plants, processors, certifiers and label owners in the Salame Piacentino supply chain. Operators will need to check that sourcing, feed records, traceability tools, slaughter data and labels match the updated PDO specification.
AI-generated summary. May contain errors. Refer to official sources for legal decisions.
Key Changes
- Requires pigs for Salame Piacentino PDO to be born, raised, slaughtered and cut in Emilia Romagna and Lombardy.
- Updates pig genetics, rearing, feeding, identification and traceability rules, including a 50 percent annual local dry-matter feed requirement.
- Replaces the old live-weight rule with a carcass weight range of 110.1 kg to 180.0 kg and updates PDO labelling rules.
Obligations
What this law requires
Pigs used for Salame Piacentino PDO must be born, reared, slaughtered, and cut in the permitted pig-rearing area, including the regions of Lombardy and Emilia-Romagna for cutting operations.
Operators must use only pigs from permitted genetic combinations and genetic types approved by the Italian Ministry of Agriculture, Food Sovereignty and Forestry for Salame Piacentino PDO raw material.
Meat from boars, sows, or pigs carrying unfavourable traits such as PSS must not be used for Salame Piacentino PDO production.
During suckling, piglets intended for Salame Piacentino PDO production must remain in the suckling stage for at least 28 days and may only receive permitted milk, raw materials, supplements, and additives specified for that stage.
Farmers must apply the prescribed ink slap mark of origin on both legs of each pig, using the required slap-mark and plate models, unless permitted identification devices are used instead of or together with the slap mark.