Mantuan Salami

Mantuan Salami: An Ancient Cured Meat
A salami unique in flavor and aroma. Mantuan salami is an ancient product made from pigs raised by the same butchers and following traditional processing techniques. The complexity of its aromas is guaranteed by the humid environment of the Po Valley, which promotes the development of good molds, either white or dove-colored.

Mantuan Salami: Origin and Ingredients
As its name suggests, Mantuan salami originates from the beautiful Lombard city of Mantua, surrounded by water and steeped in ancient history. However, not everyone knows that despite being associated with this city, its production follows two different methods: one from northern Mantua and one from southern Mantua.
The base mixture for the southern method is made with shoulder, loin, fillet, and ham trimmings, while for the northern method, ham and culatello are also added. Basic ingredients include salt, pepper, and fresh garlic. In northern Mantua, the garlic is macerated in white wine and salt, and the resulting infusion is added to the meat mixture. In southern Mantua, however, the garlic is finely chopped and directly added to the meat to emphasize its flavor. Other minor variations include grain size, salami length, diameter, pepper content, and flavoring with grappa or Lambrusco, cloves, or cinnamon. The aging process, in natural casing, ranges from 2-3 months for smaller salamis to 5-6 months for those over 2 kg in weight.

Why Does it Have a Strawberry-Red Color When Sliced?
Mantuan salami has a strawberry-red color when sliced because Lambrusco wine is added to the mixture, giving the firm yet soft dough a reddish hue.
Don't miss the chance to taste this unique salami! We've chosen the one from Pedrazzoli San Giovanni del Dosso, Mantua. This is one of the most prestigious Italian salami producers, deeply rooted in the traditions of its homeland. It was also the first in Italy to produce organic salami.

Salami and Lambrusco: A Traditional Pairing
Mantuan salami pairs perfectly with the tradition of Lambrusco. We recommend it with Tenuta Pederzana’s wines, particularly the simple and straightforward Gibe. This pairing is also ideal with a Soave DOC or a Valpolicella DOC.