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Salama, Salama da Sugo, Salamina
Cured Sausage
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This is an ancient speciality of the city of Ferrara. Both its contents and the way it is cooked contribute to its special status and make it impossible to reproduce on a commercial basis. You can only buy it locally or find it on the menu of local restaurants.
It is traditionally made using the bladder of the pig as a container and weighs between 600 g (1¼ lb) and 1 kg (2¼ lb). This classic salame is made entirely of pork tongue and liver and is spiced with salt, pepper, cloves and cinnamon, with perhaps Marsala, Cognac or even rum added for more flavour. Every kitchen in the town has its own particular recipe and spice mixture, which they guard jealously. This mixture forms the centre of the salama and is then wrapped in minced pork taken from the neck and from the head. Once the bladder has been completely stuffed it is bound and hung to dry for at least six months, much like Scottish haggis.