Salama da Sugo
Salama da sugo is produced in the territory of the province of Ferrara, with the exception of the municipalities of Goro, Codigoro, Lagosanto and Comacchio. Salama da sugo is a product made from a blend of seasoned pork meats, encased in a natural pig’s bladder. It is sold as an uncooked edible product after being dried and matured or as a cooked edible product following subsequent heat treatment. A ‘Salama da sugo’ typically weighs between 700 g (1.5 lb) and 1,400 g (3 lbs) following the maturing process. It has a round shape and is tied with string to form six or eight segments, with a constricting horizontal band around the middle. The outer surface is uneven and may feature traces of mould, formed naturally during the maturing process.
Salama da Sugo carries PGI, 2014 classification.
|Pork shoulder||200 g||0.44 lb|
|Pork butt (neck part)||250 g||0.55 lb|
|Pork belly||250 g||0.55 lb|
|Pork back fat||250 g||0.55 lb|
|Pork tongue||25 g||1.0 oz|
|Pork liver||25 g||1.0 oz|
Ingredients per 1000g (1 kg) of meat
|Sea salt||28 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Black pepper, ground||1.0 g||1/2 tsp|
|Black peppercorns||2.0 g||1 tsp|
|Cinnamon||1.0 g||1/2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
|Red wine (Merlot, Lambrusco)||5 ml||1 tsp|
|T-SPX culture||0.12 g||use scale|
- 1. Chop the tongue into 1/4” (6 mm) cubes and marinade in red wine for at least 2 hours.
- 2. Cut the liver into 1/8” (3-4 mm) slices.
- 3. Dice back fat into 1/4” (6 mm) cubes.
- 4. Grind other meats through 5/16” (8 mm) plate.
- 5. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- 6. Mix everything well together.
- 7. Stuff firmly into pork bladder.
- 8. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 9-13° C (48-56° F) for 6 months.
- Store at 10-12 C (50-55 F), 75% humidity.
9. Dry at 9-13° C (48-56° F) for 4 months.
10. Scald the bladder in hot water at 35-45° C (95-113° F) to remove the mold.
11. Cook in water at 85° C (185° F) for 2 hours.