“Salama da Sugo” of Ferrara

HISTORY
Salama (or Salamina) da Sugo has held on to an absolutely unmatched achievement for the past 500 years: connoisseurs, historians, critics refer to it as a typical local tradition of Ferrara that will probably last forever. The first information about this dish dates back to the fifteenth century when a certain Domenico was accused of using smuggled salt to make 'salami alla ferrarese' (according to the Ferrara's tradition).The historic Frizzi believes that the first producers of this dish have been 'porcaioli', that is mountain dwellers from Trento and Bormio who settled in the Po valley. Its typical shape is a sign of its age: the division into slices was in fact a recurring motif of the XV-XVI century pottery.

CHARACTERISTICS
Salama da Sugo is prepared using different parts of the adult sow, salt, wine, pepper, nutmeg, cloves mixed together in a pig's bladder. It is then left to dry in a warm environment for 3-4 days and then left to mature for 7-8 months. Before cooking it has to be washed, put it in a closed canvas bag and hung on the edge of the pot.
PRODUCTION AREA
The province of Ferrara, the villages of Buonacompra, Madonna Boschi, Poggio Renatico Vigarano Mainarda and Portomaggiore contend for the record in the quality of this product boasting recipes that vary in some details. The "rivalry" over the years between has encouraged the three villages to increase the visibility of its products making a national comeback.
FOLLOW THE TASTE!
Come to taste it at the Salamina da Sugo al Cucchiaio Festival, at Madonna Boschi (FE) 17-26 September.