Salama da sugo is certainly one of the most characteristic cured meats of the whole Emilia Romagna, a specialty of Ferrara and the surrounding area; the complete supply chain (from production to packaging) of this product includes the territory in the province of Ferrara with the exclusion of some municipalities such as Goro, Codigoro, Lagosanto and Comacchio. To know the origins of Salama da sugo, one has to go back in time: the first written documents found, certify that it was a much requested and loved product at the court of the Dukes of Este since the sixteenth century, then acquiring more and more fame and prestige. to become the most consumed product on the festivities by the Ferraresi.

For its quality and its link with the territory, it is cited by many intellectuals of the time: from Ungaretti to D'annunzio, up to Mario Soldati. In 2014 Salama da Sugo achieved the much sought-after European Igp certification.

Salama da sugo Igp is a very particular and characteristic cured meat, made up of flavored and stuffed pork meats; after being washed, dried and cured, it is sold pre-cooked.

It has a spherical shape, perfectly cut in half, with division into 3-4 uniform wedges; externally, it is possible to notice mold spots produced naturally during aging, and it has a strong and intense aroma. The flavor of Salama da Sugo Igp, or salamina da sugo Igp, is very particular, it is one of those classic tastes that "you love or hate": very spicy and flavored, it almost reminds of an oriental dish, thanks to its being fat and at the same time savory and acidulous.

In the "Precooked" type, it will be delivered vacuum-packed with cardboard box.

This Salama da Sugo Igp, being already precooked, does not need a long and complex treatment like the raw one.

We recommend to cook it by immersing it in cold water directly in its aluminum vacuum, bring it to a boil and keep cooking for about 1 hour, since it is half Salama.You will still find all the details for optimal cooking on the outside of the packaging box.

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.

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.

Nutritional values per 100 g:

Energy value 541 Kcal Carbohydrates 0 g of which sugars 0 g Fat 51.5 g of which saturated 19.7 g Proteins 19.38 g salt 3.67 g