Salumi Rosa Tradizionali Bolognesi
Bologna Salame rosa and Lyon in gentile
Two rare Bolognese cooked meats that stand beside mortadella. Salame rosa differs in the working: shoulder, leg and chuck go in, but only the leg and chuck are minced while the shoulder is cut by knife into large pieces, which is what gives the marbling. Lyon is mortadella's younger brother, known for centuries as salame or mortadella fina, and is simply the mortadella mixture packed into a natural pork bung, so that it comes out shaped like a salami.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Bologna and its province
How it is made
Salame rosa goes into natural cow bladders for a finished 6 to 8 kilos, or pig bladders for about 1.5. It wants slicing at around 1.5 millimetres, thick enough to keep some bite; the flavour is spiced and deeply savoury.