Whole IGP salami in sauce, aged 1kg

Whole IGP salami in sauce, aged 1kg

The uniqueness of salama da sugo ferrarese IGP lies in its cooking: it must be cooked for at least 5 hours and suspended on its twine. It belongs to the family of cured sausages and is a mixture of national pork meats: jowl, capocollo, bacon, shoulder, tongue, and liver expertly blended with Sangiovese wine, rum, salt, pepper, and flavored with nutmeg, cinnamon, and cloves. Stuffed in a natural pork bladder, manually tied into the classic spherical shape divided into wedges, and aged from 6 to 12 months. 

The long aging is the real magic of Salama da sugo igp, the maturation of the meats combined with the herbs gives rise to a unique product; in fact, the curious name “da Sugo” refers to the rich and tangy sauce that forms inside the product during cooking.

Tradition says

According to tradition, salama da sugo is consumed by breaking its meat into small bits, placed on a soft purée of potatoes or pumpkin, rather than on a soft polenta sprinkled with its tasty and fragrant sauce.

Whole IGP salami in sauce, aged 1kg: How is it produced

Salumificio Zironi, Emilia Romagna

Ingredients Whole IGP salami in sauce, aged 1kg

National pork fat, national pork meat, wine, pork tongue and liver, salt, rum, spices. Preservatives: E252, E250.

Allergens: none

Shelf-life: 120 days

Nutritional values

100g di prodotto contengono in media:
Valore Energetico Kcal 348
Valore Energetico Kj 1443
Grassi 27,7 di cui Acidi Grassi Saturi 13,0
Carboidrati 0,2 di cui Zuccheri 0,0
Fibre 0,0
Proteine 24,46
Sale 3,7