Salama da sugo

According to many historical records, the origins of this fine Italian pork sausage can be traced back to a pre-Renaissance time, and it is still today produced exclusively in the Emilia-Romagna region, namely the province of Ferrara. Salama da sugo is made with different pork cuts such as coppa di collo (neck), lardo di gola (neck fat), pancetta (belly), fegato (liver), and lingua (tongue).

The finely minced meat is seasoned with salt, pepper, cloves, nutmeg, and cinnamon; red wine is added and the mixture is then stuffed into pork casings, tightly bound with twine and finally left to age for about 6 to 9 months. 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.