Salame Piacentino was often served to Kings and Princes in the early decades of the 18th century. It was available at the court of King Philip V of Spain due to the good offices of Guido Cardinal Alberoni of Piacenza who supplied the French and Spanish Aristocracy with salami from his native city.

The Salame Piacentino is obtained from lean cuts of pork and pork fat. The pork meat must come from pigs born and raised exclusively in Emilia-Romagna and Lombardy, while the area of production is only the Province of Piacenza, where this product has been manufactured for centuries.

When sliced, the salami displays a bright red color and the meat is flecked with small white dots of fat. The aroma is distinctive, extremely intense and relatively sweet.