Salama da Sugo PGI (pre-cooked)

Product weight: 0.650 kg (half)

Producer: Salumificio Magnoni

Minimum maturation: 180 days

Vacuum product with outer carton box

On the box are the information for the prepayment of the Salama da sugo

IMPORTANT: The weight of the sausages being artiginali can never be accurate to detail. If there are differences in weight, we will compensate for small weight differences by varying the quantities of other products in the cart, but there will never be price changes.

Salama da Sugo PGI - Pre-cooked "Half"

€29.00

The raw material intended for the production of the Salama da Sugo PGI must come from pigs whose slaughter age must exceed nine months. Selected cuts of meat such as: schooner, capocollo, bacon, shoulder, tongue and liver, composed in established percentages, with optional addition of undercut. The meat is flavored with selected red wine with aging not exceeding 18 months. In addition to black pepper and coarse sea salt, some spices (cinnamon, nutmeg, cloves) can be used, while brandy, grappa or rum can be used individually as partial substitutes for red wine. The cuts are processed manually with the aid of a knife, to allow an accurate trimming. The minced dough - weighing between 1,200 and 2,000 g - is placed inside the pig’s bladder. The bagging operations are carried out manually to ensure the integrity of the bladder that is tied with twine. This is followed by drying and seasoning. In the Cotta type, after the maturing period, the Salama da Sugo PGI is washed with hot water to eliminate the traces of superficial mould that naturally form during maturing. The product is then packaged with or without bladder, whole or in segments of variable weight, in a flexible casing resistant to sterilization temperatures, and sealed to contain the liquid that escapes during cooking. Heat treatment in an autoclave at a temperature between 115 and 121 ºC follows.
The origins of Salama da Sugo PGI can be traced back to the Renaissance period and linked to the court of the Dukes of Este, lords of Ferrara from the twelfth to the seventeenth century, which gave a strong impulse to convivial entertainment. In 1722 a playful poem entitled "La Salameide" was published, in which the author Antonio Frizzi explains in a fantastic way the etymology of the name salama and honors its origins in Ferrara.
Characteristics
The Salama da Sugo PGI has a characteristic spherical shape "melon" with division into 6/8 segments and median throttling, weighing between 700 and 1,400 grams at the end of the seasoning period. The external surface is irregular, possibly covered by traces of mould that are produced naturally during the maturing phase. The texture is soft and compact. The scent is intense and fragrant, the taste is full with aromatic residues.

Pairings
Salama da Sugo PGI should be consumed after cooking, both in the raw and in the cooked type, only the method and the preparation times change. It must be served hot, removing the top and extracting the meat with a spoon, or removing the skin entirely and placing it whole, on a cutting board, preferably a conca, to more easily collect the sauce that comes out during cutting. It is served with mashed potatoes, which can be seasoned with red sauce that comes out in the cut. Try it with lentils or beans and cannellini.