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Italian · V The Canonical Dishes · Emilia-Romagna

Salama da Sugo Ferrarese DOP con Purè di Patate

‹ Emilia-Romagna

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Origin

Ferrara, Emilia-Romagna

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Description

The extraordinary cured sausage of Ferrara: a large pig's bladder packed with coarse-ground pork (neck, shoulder, liver, tongue), seasoned with salt, pepper, nutmeg, cloves, and cinnamon, mixed with Barbera d'Asti or Sangiovese, then tied and hung to mature for a minimum of 6 months (top versions: 12+ months). Before eating, it is simmered in a cloth bag suspended in water for 4–5 hours until swollen and the fat transparent. The result is extraordinary — a self-basting, intensely flavoured pork preparation where the liver and spice have mellowed into something profound.

III

The Thread

—Pork offal packed in a natural casing and gently poached to retain all internal fat and flavour French · (Gascony)
—Offal and grain packed in an animal stomach and simmered in water — the technique is identical Scottish
—Offal-enriched pork sausage in a large natural casing, simmered in water and served warm German
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Flavour Context

Spiced, liver-enriched molten pork fat flooding a plate of butter-soft potato purée — the grandest, strangest, and most rewarding cured meat preparation in Italian cuisine

Pillars V — VII
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