Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
The distinctive feature of Ferrarese PGI salama da sugo is its cooking method: it must be cooked for at least 5 hours and suspended by its string. It belongs to the family of aged stuffed sausages and is a mixture of national pork cuts—throat, coppa, pancetta, shoulder, tongue and liver—skillfully blended with Sangiovese wine, rum, salt and pepper, and flavored with nutmeg, cinnamon and cloves. Stuffed into a natural pork bladder and manually tied into its classic spherical shape divided into segments, it is aged for 6 to 12 months. The long aging process is the true magic of PGI Salama da sugo: the maturation of the meat combined with the aromas creates a unique product. In fact, the curious name «da sugo» refers to the rich, pungent sauce that forms inside the product during cooking. According to tradition, salama da sugo is eaten by crumbling its meat into small pieces, placed over soft mashed potatoes or pumpkin, or over tender polenta, and covered with its delicious, fragrant sauce.
Price including VAT
The distinctive feature of Ferrarese PGI salama da sugo is its cooking method: it must be cooked for at least 5 hours and suspended by its string. It belongs to the family of aged stuffed sausages and is a mixture of national pork cuts—throat, coppa, pancetta, shoulder, tongue and liver—skillfully blended with Sangiovese wine, rum, salt and pepper, and flavored with nutmeg, cinnamon and cloves. Stuffed into a natural pork bladder and manually tied into its classic spherical shape divided into segments, it is aged for 6 to 12 months. The long aging process is the true magic of PGI Salama da sugo: the maturation of the meat combined with the aromas creates a unique product. In fact, the curious name «da sugo» refers to the rich, pungent sauce that forms inside the product during cooking. According to tradition, salama da sugo is eaten by crumbling its meat into small pieces, placed over soft mashed potatoes or pumpkin, or over tender polenta, and covered with its delicious, fragrant sauce.
