The peculiarity of the IGP Ferrarese salama da sugo is its cooking: it must be cooked for at least 5 hours and suspended on its string. It belongs to the family of aged cured meats and is a mixture of national pig meats: neck, capocollo, bacon, shoulder, tongue, and liver skillfully blended with Sangiovese wine, rum, salt, pepper, and flavored with nutmeg, cinnamon, and cloves. Stuffed in a natural pig intestine, manually tied in the classic spherical shape divided into wedges and aged from 6 to 12 months. The long aging is the true magic of the IGP salama da sugo; the maturation of the meats combined with the aromas gives life to a unique product. In fact, the curious name “da Sugo” refers to the rich and pungent sauce that forms inside the product during cooking. According to tradition, the salama da sugo is consumed by reducing its pulp into small crumbs, placed on a soft potato or pumpkin puree, rather than on a soft polenta drizzled with its tasty and fragrant sauce.
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The peculiarity of the IGP Ferrarese salama da sugo is its cooking: it must be cooked for at least 5 hours and suspended on its string. It belongs to the family of aged cured meats and is a mixture of national pig meats: neck, capocollo, bacon, shoulder, tongue, and liver skillfully blended with Sangiovese wine, rum, salt, pepper, and flavored with nutmeg, cinnamon, and cloves. Stuffed in a natural pig intestine, manually tied in the classic spherical shape divided into wedges and aged from 6 to 12 months. The long aging is the true magic of the IGP salama da sugo; the maturation of the meats combined with the aromas gives life to a unique product. In fact, the curious name “da Sugo” refers to the rich and pungent sauce that forms inside the product during cooking. According to tradition, the salama da sugo is consumed by reducing its pulp into small crumbs, placed on a soft potato or pumpkin puree, rather than on a soft polenta drizzled with its tasty and fragrant sauce.
