Salama da Sugo Igp

Salama da Sugo I.G.P. Raw

€17.00Price

Seasoning:

minimum 180 days

Weight:

1 Kg

Price:

17 € / Kg

 

 

 

We will compensate for small differences in weight ±, by varying the quantity of other products in the cart.

  • History:

    Salama da sugo is a very particular cured meat, typical of the city of Ferrara and the surrounding areas, in Emilia Romagna.

    The area of processing, maturing, conditioning and packaging of Salama da sugo PGI includes the administrative territory of the province of Ferrara with the exception of the municipalities of Goro, Codigoro, Lagosanto and Comacchio.

    The salama da sugo has very ancient origins; historical documents attest that it was a dish much appreciated at the court of the Dukes of Este since the sixteenth century, then becoming over time the dish of great occasions for all Ferrara people.

  • Product description:

    Salama da sugo Igp is made up of flavored pork;

    its classic shape is a "melon" with division into 6 uniform segments.

    Externally, there are spots of mold naturally produced during aging, and it has a strong and intense aroma.

    The flavor of Salama da Sugo Igp is very particular, it is one of those classic tastes that "you love or hate";

    very spicy and flavored, it is almost reminiscent of an oriental dish, thanks to its being fatty and at the same time savory and acidulous.

  • Tips & Pairings:

    Salama cruda requires a long cooking in a bain-marie.

    It is advisable to proceed as follows:

    it is immersed for a whole night in cold water, after which the surface is cleaned with a soft cloth.

    It is then inserted into a specific cooking bag, taking care to leave the lace with which it is tied externally, the air is removed and the bag closed.

    This is then immersed in a pot full of cold water and the string that comes out of the bag is tied to a wooden spoon that is longer than the diameter of the pot that houses the Salama, and it is made sure that this remains during cooking. suspended in the water, without touching the bottom.

    The water is brought to a boil and cooked for 5 to 7 hours depending on the seasoning of the Salama.

    Once cooked, the Salama is removed from the bag and placed in a bowl together with its cooking sauce, formed inside the casing itself.

    The typical accompaniment for Salama da Sugo IGP is a delicate mashed potatoes, excellent for dampening the intense tones of the meat.

    Another classic combination is that with a pumpkin cream or a rich risotto, prepared with the classic ingredients of the basic recipe, to which the minced meat and a touch of Parmigiano Reggiano DOP will be added.

    As for the wine, Salama da Sugo Igp goes perfectly with full-bodied and persistent wines from Romagna.

    We recommend choosing between an intense Sangiovese di Romagna DOC and a Lambrusco;

    the important thing is that they are red wines, powerful and full-bodied, able to contrast the strong flavor of Salama da Sugo Igp.

  • Label:

    Ingredients & Allergens:

    Pork meat, wine, pork fat, pork tongue, pork liver, salt, dextrose, spices, antioxidant (E301), preservative (E250).

    Storage:

    Store at a temperature between 0 ° C and 4 ° C.

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