THE CONSORTIUM

    PDO Piacentini Salami Protection Consortium

    The PDO Piacentini Salami Protection Consortium, established in 2007 and recognized by the Ministry of Agricultural, Food, Forestry and Tourism Policies (MIPAAFT) on 15 February 2008, began operating on the promotion of Piacentini PDO Salami from 1 January 2009, replacing the activity carried out up to then by the Consortium "Consorzio Salumi Tipici Piacentini" established in 1971. 

    The PDO Piacentini Salami Protection Consortium cured meats has as its main objective the protection, promotion, enhancement and general care of the interests related to Coppa Piacentina DOP, Pancetta Piacentina DOP and Salame Piacentino DOP, recognized as PDO productions in 1996, only four years after the publication of the first normative document on the subject, Regulation (EC) 2081 of 1992. 

    The Consortium has the task of protecting and ensuring that the production rules are respected and that nobody uses improperly the denominations "Coppa Piacentina DOP, Pancetta Piacentina DOP, Salame Piacentino DOP”. 
    These denominations are reserved for delicatessen products that meet the conditions and requirements established by the "PRODUCTION DISCIPLINE" in accordance with Regulation (EU) No. 1151/2012 and recognized by Regulation (EC) 1263/96. 

    The Consortium supports, therefore , the Producing Companies in the creation and organization of the documentation system necessary to prove compliance with the requirements of the production regulations and, therefore, to obtain the certification.

    The activity of technical assistance to the Companies combines that of promotion and dissemination of culture and the recognition of values of PDOs, through numerous initiatives promoted by the Consortium and supported by the Province of Piacenza, the Emilia Romagna region, the Ministry of Agricultural Policies and the EU.

    At an operational level, the Consortium deals with: 
    - coordinating protection activities through appropriate plans supervisory services carried out in collaboration with the supervising agent and agreed upon with the Central Inspectorate of quality protection and fraud prevention of food products (ICQRF); 
    - planning, implementing and participating in enhancement, information, food education and training initiatives, communicating the distinctive qualities of PDO Piacentini Salami; 
    - creating a system through collective representation towards Entities and Institutions; 
    - supporting its own Associates with consultancy and information on the legislation and on issues concerning the sector; 
    - promoting vocational training actions for the acquisition of specific skills on Piacentini PDO Salami.
    The PDO Piacentini Salami Protection Consortium is the only one in Europe to simultaneously promote 3 PDOs of cured meats. 

    To date, Piacenza is the only province in Europe to have obtained the recognition of 3 PDOs in the delicatessen sector. 

    This testifies to the role and importance of this activity in the Piacenza economy, the result of an ancient tradition.
    The Consortium is a member of ALMA, the most important haute cuisine school at international level, which has a community of over 4000 students worldwide. 
    It is also a partner of "Chef to Chef", the Association of Star Chefs of the Emilia Romagna region whose chef Massimo Bottura is Vice President. 

    The Consortium is constantly committed to investing in actions aimed at taste education and the recognition of quality indicators in areas where the PDO Piacenza delicatessen products are not yet well known, to their enhancement through cognitive and tasting itineraries. 

    Consider the participation of the Consortium at EXPO 2015 with the project "Le Tre DOP in Cattedra" addressed to the Institutes for Food and Wine and Hospitality that during the Expo 2015 visited the Universal event in Milan.
    Many are the enhancement and promotion activities for PDO products: 
    • participation in international food fairs;
    • organization of conferences; 
    • specific training for consumers, for students of professional schools in the sector and for primary schools; 
    • presence on national media channels; 
    • organization of courses for sales and promotion of delicatessen products; 
    • training of groups of judges for conducting sensory tests.

    "In addition to being tasted our meats must also be told"

    From 2018 The Consortium promotes the SALUMANTE Project, a training event aimed at all those professionals - restaurateurs, tour operators - who relate to users in various ways and can inform about the particular characteristics of PDO Piacentini cured meats.
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