Description
Salama da Sugo PGI is a charcuterie product made from a mixture of seasoned pork cuts and a natural pig’s bladder casing. Subject to drying and curing, two typologies are produced: Cruda (raw) and Cotta (cooked).
Production Area
The production area of Salama da Sugo PGI is within the territory of the Province of Ferrara, with the exclusion of the municipalities of Codigoro, Lagosanto and Comacchio, in the Emilia-Romagna region.
Production Method
Raw materials destined for the production of Salama da Sugo PGI must originate from pigs that are slaughtered at over 9 months old. Only selected meat cuts can be used, such as cheek, neck, bacon, shoulder, tongue and liver, in specified percentages and with the optional addition of minced meat from below the shoulder. The meat is seasoned in red wine that has been aged for less than 18 months and must be one of the following: Fortana, Merlot del Bosco Eliceo, Sangiovese di Romagna, Lambrusco, Refosco. In addition to black pepper and coarse sea salt, there is also the optional choice of using spices like cinnamon, nutmeg and cloves, while brandy, grappa or rum can be used individually as a partial substitute for the red wine. The cuts are processed by hand, with the aid of a knife to ensure accurate trimming. Once the first processing stage is completed, the minced mixture – with a variable weight of between 1,200 and 2,000 g - is stuffed inside the pig’s bladder, which is then tied with twine. For the cooked version, after curing, the Salama da Sugo PGI is washed with warm water to eliminate traces of surface mould that form naturally during the curing process. The product is then wrapped in a flexible wrapper that is resistant to sterilisation temperatures -with or without the bladder, whole or in pieces of different weights - and sealed so as to contain the liquid that comes out during cooking. This is followed by heat treatment at a temperature between 115 and 121°C.
Appearance and Flavour
Salama da Sugo PGI has a characteristic round “melon” shape and is divided into 6/8 segments, with a constricting band around the middle. At the end of the maturing process it weighs between 700 and 1.400 g. The outer surface is uneven and may have traces of mould that form naturally during the curing process. It has a firm and compact consistency. The aroma is intense and extremely spicy, with a full flavour accentuated by a spiciness that lingers on the palate; it has a soft and grainy texture.
History
The origins of Salama da Sugo date back to the Renaissance and can be linked to the court of the Dukes of Este, rulers of Ferrara from the XII to the XVII century. In Banchetti, composizioni di vivande e apparecchio generale, written in 1549 by Cristoforo da Messisbugo, cook and master of ceremonies at the Este court, the author describes in detail the stuffing technique for charcuterie, as well as the use of red wine to flavour the meat. Two centuries later, in 1722, a playful poem entitled La Salameide was published, a genuine tribute to the product, in which the author, Antonio Frizzi, creatively explains the etymology of the name Salama and honours its Ferrara origins.
Gastronomy
Salama da Sugo PGI must be eaten after cooking. This applies to both the Cruda and Cotta typologies, although the method and cooking time changes. It should be served hot, removing the top part and extracting the meat with a spoon, or by removing the skin completely and placing the whole product on a cutting board, preferably indented so as not to lose the meat sauce while slicing. It is served with mashed potatoes, which can be dressed with the red sauce from the meat.
Distinctive Features
The typical flavour and organoleptic properties of Salama da Sugo PGI formed during the curing process are determined by the preparation of the mixture, which involves the addition of red wine and spices such as cinnamon, nutmeg and cloves, as well as the seasoning of the casing.
