“Salame all’aglio” (salami with garlic), offered in different sizes “normale”, “sotto gentile”, “gentile”, “zia” depending on the gut it is enclosed in, it is the main product of ferrarese traditional meat processing. The name suggests the main aroma of this salami, produced from adult pigs(at least 190-200 Kg)so as to have mature and compact meat, milled and seasoned with salt, pepper and garlic.
Salama da sugo "Salamina"
The “salama da sugo”, with its strong and elegant flavour, has been, for at least five centuries, an uncontested symbol of ferrarese gastronomy. Its typical shape is also the evidence of far back origins: the …segments was a recurrent motif in pottery in the XV-XVI centuries. It was February, 14th 1481 when Lorenzo the “Great”(“il Magnifico”), wrote a letter of thanks to the Duke Ercole I d’Este for this particular sausage without equals
It’s named after “cotica”, pig’s skin, the main
ingredient, kneaded with other meat cuts, salt,
pepper, nutmeg and red wine.
To better appeciate it, we suggest to puncure the gut that encoses the meat with a fork, and to boil it on a low flame for three hours.
Salame da pentola
This product is another salami for cooking, prepared with a selection of meat kneaded with salt, pepper,
nutmeg and a little wine.
It weighs about 400-500 grams, shorter than a “cotechino”, so as to be more recognisable, it is tied with string like the “salame all’aglio”.
Coppa di testa
Delicious cooked salami, the “coppa di testa”is made with meat from the pig’s head and all its bones, cooked in a big pot for at least our hours. Afterwards, while still hot, we remove the edible parts from the water with a fork, we season them with salt, pepper, nutmeg and a little garlic before enclosing in a natural gut.
It is one of the most appreciated products of local traditions, mainly because of its remarcable odours and aromas. A tasty and appetizing entrée, it is made from the fatty part under the skin of the animal’s stomach. We roll it up tight with salt, pepper and garlic, before leaving it to mature for at least six months.
Nothing gets thrown away, even the by-products from the processing of fat get eaten: they become “ciccioli”(a type of crakles). We cook the lard, cut in small pieces, in a copper pot for at least three hours, and then, when the fat has turned to a blonde-brown colour, we squeeze the lard out it in a press and obtain these irresistible appetizers.