How to cook Ferrarese Salama da Sugo.

Dear friends, the Salama da Sugo Ferrarese is literally flying off the shelves. Probably those who buy it know how to work with it before serving it. But for those who don’t, they can take inspiration from this article proposed by the Information Office of the Province of Ferrara.

First of all!
As a preliminary operation, the salama should be soaked in lukewarm water for one night to soften the external crusts, which should then be gently brushed off.

Immersion
It should then be immersed, preferably wrapped in a fine cloth, in a pot of water but without touching the bottom: a wooden stick resting on the edges will hold the salama with its own string. The water in the pot should be kept simmering for over 4 hours, topping it up when necessary, but without letting it lose its boil. The bladder should not break: its juices would immediately disperse. If you prefer the double boiler method, the time should be extended.

How to wrap the salama
To wrap the salama, you can also use special cooking plastic bags. Once cooked, remove it from the string and make a cut at the top, creating an opening that allows you to scoop out the soft filling with a spoon.

If you prefer to serve it cold, it is suggested to cut it into wedges. We already have it ready even in wedges.

The ideal, however, is to present it piping hot, accompanied as in this recipe with mashed potatoes...and happy holidays!

Fabio De Vecchi

S&M