Our Cooked Salama da Sugo I.G.P.
Our Salama da Sugo in cooked version is sterilised at 120°, a technique through which it can be preserved at room temperature for at least 18 months and that ensures integrity and hygiene.
Very practical to prepare- just dip the aluminium pouch a deep pot full of water, bring to boil and simmer for about 1 hour.
Also available in convenient single 250-g portions
Gluten and lactose free
As soon as it is ready, remove the twine from the Salama and make a cut in the upper part.
Use a spoon to collect the pulp inside through the cut and put it piping hot on a freshly made purée of potatoes or marrow, or even a soft polenta.