Stortina Veronese
Veronese Stortina
A small salami, under 200 grams, of the southern Veronese. Being that small it would dry out fast, so the trick was to keep it in lard through the winter, and it is still eaten that way, with fresh bread or grilled polenta. A second version is made without the lard; it dries quickly and is really a salamino.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
the Basso Veronese
How it is made
Terracotta pots were packed with the little salami in layers of ground salted lard, with a thicker final layer on top called the cappello, the hat; the pot was covered and left in the cellar for months. The cappello, rancid by then, was lifted off, and the salami below came out soft, fresh and fragrant.