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Meat from Italy
Salama da sugo is a Ferrara sausage of minced pork neck, nape, belly, shoulder, tongue and liver with plenty of red wine and spices, stuffed by hand into a pig's bladder and tied into a six- or eight-part melon shape. It is dried and matured for four to six months, and may carry traces of natural mould. It is always cooked before it is eaten, served hot with its juice (sugo).
| Pork neck25 % (± 15) | [eu-salama-2014] |
| Pork nape25 % (± 15) | [eu-salama-2014] |
| Pork belly25 % (± 15) | [eu-salama-2014] |
| Pork shoulder20 % (± 15) | [eu-salama-2014] |
| Pork tongue3 % (± 2) | [eu-salama-2014] |
| Pork liver2 % (± 1) | [eu-salama-2014] |
| Red wine15 cl (± 5) per kg of meat | Up to 1 cl per kg may be replaced by brandy, grappa or rum[eu-salama-2014] |
| Coarse sea salt26 g (± 4) per kg of meat | [eu-salama-2014] |
| Cracked or ground black pepper2.5 g (± 0.5) per kg of meat | [eu-salama-2014] |
| Cinnamon, nutmeg or cloves (optional, together or alone)0.75 g (± 0.5) per kg of meat | [eu-salama-2014] |
| Natural pig's bladder | [eu-salama-2014] |
Total time across the recorded steps: 4 months – 6 months
What changes: Pork cuts, tongue and liver are trimmed by hand and minced
The cuts are trimmed by hand with a knife and minced.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Salama da sugo is a Ferrara sausage of minced pork neck, nape, belly, shoulder, tongue and liver with plenty of red wine and spices, stuffed by hand into a pig's bladder and tied into a six- or eight-part melon shape. It is dried and matured for four to six months, and may carry traces of natural mould. It is always cooked before it is eaten, served hot with its juice (sugo). Made in 5 steps over 4 months – 6 months. The longest step, dry and mature, takes 4–6 months (Coloretti F 2015). Salt is 2.2–3 % (European Commission 2014).
| Main step | 4–6 monthsReported[coloretti2015] | Dry and mature |
|---|---|---|
| Temperature | 115–121 °CReported[qualigeo-salama] | Cook before eating |
| Salt | 2.2–3 %Set[eu-salama-2014] | Season with wine, salt and spices |
Salama da sugo is filled into a whole pig's bladder rather than a gut casing, uses liver and tongue and a large dose of wine, and is matured for months but always cooked before eating.
The salama is always cooked before eating. The cooked type is heat-treated in a sealed wrapper, and only that type may be sold in segments, cut before heating.
Every number is labelled with how it is known. How this atlas is made
Linked to the Este court of Ferrara; in 1722 Antonio Frizzi published a mock poem, La Salameide, about it. Registered as an EU PGI in 2014.
