Our Salama da Sugo I.G.P.
It belongs to the family of aged salami; its special feature lies in that it is hung in a pot of boiling water to cook for at least 5 hours.
A mix of pork meat of Italian origin: throat, neck, belly, shoulder, liver and tongue expertly cured with Sangiovese wine, rum, salt and pepper, and flavoured with nutmeg, cinnamon and cloves.
Wrapped in natural pork bladder, hand-tied in its typical round shape divided into segments, and aged for between 6 and 12 months.
The long seasoning is the real magic of the Salama da Sugo- curing meat with flavours creates a unique product; in fact its peculiar name- da Sugo– refers to the full-bodied and pungent gravy (sugo) that is formed inside during cooking.
Tradition has it that Salama da Sugo is consumed by crumbling its pulp, dolloping it over silky mashed potatoes or pureed pumpkin (rather than on soft polenta) and topped with its delicious, fragrant gravy.
Gluten and lactose free
How to cook it
Traditional method of preparation:
The salama da sugo, before being cooked, must be soaked in cold water for about 6 hours and washed thoroughly under running water. ONLY the elastic at the centre of the product must be removed. Then place it in a deep pot of cold water and let boil over a low flame for at least 5 hours.
It is better if the Salama doesn’t touch the bottom of the pot while cooking. For this reason, it is important to use its twine to tie it to a wooden spoon that is then placed across the top of the pot, so that it cooks while completely immersed in the water.
Modern method of preparation:
Soak the Salama da sugo on cold water for at least 6 hours. Wash it well under running water and remove ONLY the elastic at the centre. Immerse the Salama da sugo in a deep pot filled with cold water, hanging it from a piece of twine tied to a wooden spoon resting across the top of the pot and cook slowly for 1 hour.
Remove the Salama from the water and close it in a cooking bag tied tightly at the top and always tied to the wooden spoon. Put it again into the pot of water that is already hot.
Continue cooking over a low flame for at least 4 hours, taking care to keep the Salama fully immersed in the water as much as possible.
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.