Salama da Sugo Igp quarto Precotto

Salama da Sugo I.G.P. Precooked Quarto



180 days


0.280 Kg


€ 26.50 / 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.

    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    The salama da sugo has very ancient origins, historical documents attest that it was a dish much appreciated at the court of the Dukes of Este since the sixteenth century, becoming over time the dish of great occasions for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 aromatic, it is almost reminiscent of an oriental dish thanks to its being fatty and at the same time savory and acidulous.

  • Tips & Pairings:

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

    We recommend cooking it by immersing it in cold water directly in its aluminum casing, bringing it to a boil and cooking for different times depending on the size:

    40 minutes for the Salama cut into quarters;

    60 minutes for the Salama cut in half;

    80 minutes for the whole Salama.

    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).


    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

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