/ Typical products / Cured meats / Salama da sugo / Typical products / Cured meats / Salama da sugoWelcome to the section dedicated to Salama da Sugo, seasoned pork sausage typical of the province of Ferrara. A very special sausage whose long aging is its real magic: the maturation of the meat combined with the aromas give life to a unique product, in fact the curious nickname “da Sugo” refers to the full-bodied and pungent sauce that forms inside the product during cooking. Our products all come from excellent and certified companies and have been selected by our experts to ensure that you can have only the best of Italian pork production on the table. #39
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The peculiarity of Ferrarese Salama da Sugo is its cooking: it must be cooked for at least 5 hours and suspended on its twine. It is a mixture of national pork meat: throat, capocollo, bacon, shoulder, tongue and liver usually mixed with Sangiovese wine, rum, salt, pepper and flavored with nutmeg, cinnamon and cloves. Everything is stuffed in a natural pig bladder, tied manually in the classic spherical shape divided into wedges, and aged for 6 to 12 months.
According to tradition, Salama da Sugo is eaten by reducing its pulp into small crumbs, placed on a soft mashed potato or pumpkin, rather than on a soft polenta sprinkled with its tasty and fragrant sauce. L&' the best accompaniment is a liquid potato or pumpkin puree. Then famous is the risotto with leeks and sauce salami. Ideal if eaten with the Ferrara couple, the typical Ferrara curled bread.
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