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 | | As a matter of fact, the province of Piacenza proved to be the ideal natural environment for pig farming, and, therefore, for the manufacturing of cured pork meats: pigs do not like direct sunlight and excessive heat, but they thrive in woodlands with plenty of water. |
 | | The firmness of fat is closely related to the speed of growth and the outdoor temperature: if the latter is extremely cold, pigs do not put on much weigh, and, as a consequence, their fat becomes softer. |
 | | That is why the cured pork meats produced in the province of Piacenza are of excellent quality, today as in the past. |
| www.unimol.it /neothemi/pagina/Piacenza/cucina/salumiing.htm (408 words) |
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