History, tradition and territory

The production area of Salama da Sugo PGI is within the territory of the Province of Ferrara, with the exclusion of the municipalities of Codigoro, Lagosanto and Comacchio, in the Emilia-Romagna region. The origins of Salama da Sugo date back to the Renaissance and can be linked to the court of the Dukes of Este, rulers of Ferrara from the XII to the XVII century. In Banchetti, composizioni di vivande e apparecchio generale, written in 1549 by Cristoforo da Messisbugo, cook and master of ceremonies at the Este court, the author describes in detail the stuffing technique for charcuterie, as well as the use of red wine to flavour the meat. Two centuries later, in 1722, a playful poem entitled La Salameide was published, a genuine tribute to the product, in which the author, Antonio Frizzi, creatively explains the etymology of the name Salama and honours its Ferrara origins.

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Production

Salama da Sugo PGI is made from a mixture of seasoned pork cuts with a natural pig’s bladder casing. Subject to drying and curing, two types are produced: Cruda (raw) or Cotta (cooked) followed by heat treatment. Pigs destined to Salama da Sugo PGI are slaughtered at over 9 months old. Only selected meat cuts can be used, such as cheek, neck, bacon, shoulder, tongue and liver, in specified percentages and with the optional addition of minced meat from below the shoulder. The meat is seasoned in red wine that has been aged for less than 18 months and must be one of a short list mentioned in the specification. In addition to black pepper and coarse sea salt, an optional choice is using spices like cinnamon, nutmeg and cloves. The stuffing process is carried out manually to ensure the integrity of the bladder, which is then tied with twine. The product is then dried and left to cure.