Salama da sugo, also known as salamina da sugo, is a particular salami made of pork typical of the province of Ferrara consumed after cooking. It is recognized with the PGI and PDO designations of origin.

Characterized by its intense spicy flavor, salama da sugo comes in two varieties: cruda (raw) and cotta (cooked). Traditionally, this sausage is boiled and served hot, alongside mashed potatoes, puréed pumpkin, or figs and melons.

Salami (/ səˈlɑːmi / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.

Relatively unknown outside of its birthplace, Salama da Suga is a luncheon meat boiled before consumption with a hearty taste. Rich in fragrance and flavour, it is a treasured delicacy that has lasted for centuries. The fields of Ferrara lie nestled between the river Rhine and Po, and are littered with canals, orchards and corn fields.

Steaming hot on its soft bed of mash, the 'salamina' is a celebration of genuine taste. From the historic Gastronomic Guide of the Italian Touring Club (1931): "A highly renowned specialty of …

Salama da sugo is a typical dish of Ferrara cuisine that can be tasted in our farmhouse in Pontemaodino. Spicy dish, accompanied by mashed potatoes.

2020年3月31日 · The salama is an unusual mixture of pork meat with spices and red wine, sometimes enriched with Marsala wine or Brandy, which acquires its unmistakable taste after a long seasoning period, during which it remains either hanging from the ceiling or "resting" under the ashes in a cool, airy and above all dark room.

The refined Salama da Sugo, or salamina, as it is called in Ferrara, is a cured meat with an exotic flavour. It combines the flavour of pork with the potent aromas of spices and the fruitiness of red wine.

2009年1月26日 · My tangent? Salama da Sugo, a rather medieval sausage that takes days to prepare, but makes its own sauce in the process. It’s a sort of convenience food for people with too much time on their hands… You see, those clever Ferrarese have been making the humongous salama since the 15th century or so.

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