Salama da sugo IGP
Ferrara salama da sugo
A Ferrara speciality: spiced pork packed into a natural pig's bladder, tied into six or eight segments so it cures into a melon shape with a waist at the middle. It is sold raw after drying and ageing, or cooked, and eaten with a spoon rather than sliced.
Designation
- Certification
- IGP
- Category
- Meat products (cooked, salted, smoked)
- Registered
- 2014 (Reg. UE n. 1173 del 24.10.14)
Where it is made
Working, ageing, conditioning and packing all take place in the province of Ferrara.
How it is made
Raw, it weighs 700 to 1,400 g at the end of ageing, firm and compact, its irregular surface sometimes marked by the moulds that form naturally as it hangs. Cooked, it turns dark brown, intensely aromatic, soft and grainy, with a savoury depth that lingers after the meal.