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Presidio Slow Food

Mariola is one of the most traditional cured sausages made in the lowlands around Parma, Piacenza and Cremona. It can be cooked, but the Presidium promotes the raw, aged version, traditionally made from the Piacenza Apennines to the plains around Parma. Only good cuts of pork are used, packed in an intestine, which guarantees a long aging while keeping the meat soft. It has a complex musky scent, with a pleasant hint of mushrooms. It melts in the mouth and leaves a lingering flavor.
Production area: From the Piacenza hills to the Parma plains, Province of Piacenza
Presidium supported by: Region of Emilia-Romagna
Presidium coordinators:
Pierluigi Frassanito, tel. +39 329 0224724 pierluigi .frassanito@tiscali.it
Domenico Salini, tel. +39 0523 916104 info@fratellisalini.it


il disciplinare.doc