Salama da sugo IGP is a wine-seasoned pork salume from a delimited part of Ferrara province, enclosed in a pig’s bladder and eaten cooked.
The cooked version is heat-treated after maturation; it is not an uncured sausage.
Ferrara’s attachment to its salama reaches well beyond the kitchen.
The specification records Antonio Frizzi’s playful poem La Salameide, written in 1722 in tribute to the product. The salama itself takes a rounded, melon-like shape, tied into six or eight segments. Its dark cooked interior is soft and grainy, with a full, lingering flavor from the pork, red wine and seasonings.
The pork cuts for salama da sugo are trimmed by hand to remove the outer sinews. The liver is ground more finely than the other meat; the tongue can be ground with the mixture or diced and briefly macerated in red wine. The finished mixture is homogeneous, with the wine fully absorbed, and rests before stuffing.
A cleaned, salted pig’s bladder is desalted with water and vinegar, then filled by hand. It must remain intact throughout production. Twine or an elastic ring gives the salama its rounded, melon-like shape with six or eight segments. Drying follows, then maturation in ventilated rooms.
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