The peculiarity of Ferrarese IGP salama da sugo is the cooking method: it must be cooked for at least 5 hours and hung by its string. It belongs to the family of cured meats and is a mixture of national pork meat: throat, capocollo, pancetta, shoulder, tongue, and liver expertly blended with Sangiovese wine, rum, salt, pepper, and flavored with nutmeg, cinnamon, and cloves. Stuffed in a natural pork bladder, manually tied in the classic spherical shape divided into wedges and aged for 6 to 12 months. The long aging is the true magic of Salama da sugo IGP; the maturation of the meats combined with the aromas create a unique product. In fact, the curious name “da Sugo” refers to the thick and pungent sauce that forms inside the product during cooking. According to tradition, salama da sugo is consumed by crumbling its meat into small bits, placed on a soft potato or pumpkin puree, rather than on a soft polenta sprinkled with its tasty and fragrant sauce.
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The peculiarity of Ferrarese IGP salama da sugo is the cooking method: it must be cooked for at least 5 hours and hung by its string. It belongs to the family of cured meats and is a mixture of national pork meat: throat, capocollo, pancetta, shoulder, tongue, and liver expertly blended with Sangiovese wine, rum, salt, pepper, and flavored with nutmeg, cinnamon, and cloves. Stuffed in a natural pork bladder, manually tied in the classic spherical shape divided into wedges and aged for 6 to 12 months. The long aging is the true magic of Salama da sugo IGP; the maturation of the meats combined with the aromas create a unique product. In fact, the curious name “da Sugo” refers to the thick and pungent sauce that forms inside the product during cooking. According to tradition, salama da sugo is consumed by crumbling its meat into small bits, placed on a soft potato or pumpkin puree, rather than on a soft polenta sprinkled with its tasty and fragrant sauce.
